Werkzeuge
Werkzeuge
Zutaten
125+15 natives Olivenöl extra, in zwei Portionen
3 Knoblauchzehen, gehackt
120 g Walnusshälften, geröstet
130 g abgepackte Grünkohlblätter (ohne Blattrippen), gehackt
40 g frisch geriebener Parmesan
1 Saft und Abrieb einer Zitrone
Meersalz
schwarzer Pfeffer, frisch gemahlen
Schritt für Schritt
Heat 1 tablespoon oil in small frying pan over medium-low heat. Add garlic and sweat until tender for about 1 minute. Set aside to cool slightly.
To toast walnuts, spread in single layer in heavy frying pan. Cook over medium heat, stirring frequently, until lightly toasted for about 1 to 2 minutes. Remove from heat and set aside.
Combine garlic, toasted walnuts, kale, Parmesan and lemon peel and juice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 2 to 3 times on high, using the Flex Edge tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 125 ml olive oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated for about 30 seconds. Season to taste with salt and pepper.
Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).
Toss it with your favourite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with courgette “pasta” strands.