John Myers
Kale Pesto
The perfect kale pesto recipe with a picture and simple step-by-step instructions.
- 4 Handful Fresh kale, slightly torn
- 100 g Chopped almonds, lightly toasted beforehand
- 2 Garlic cloves
- Olive oil
- Salt, pepper, yeast flakes
- Cook the kale in boiling water for about 10 minutes. Rinse briefly in the colander with cold water. Then puree olive oil with the almonds and the garlic and gradually until the consistency is right. If you don’t want to miss the cheesy taste in pesto, you can add yeast flakes. Incidentally, the kale does not necessarily have to be cooked beforehand; it can also be used raw directly. The short boil makes it a little more digestible.
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