Monday, April 26, 2010

Broccoli, Kale and Walnut Pesto

You can make pesto out of anything. OK, almost anything. And since broccoli and kale are nutrient powerhouses, why not combine them with the rich Omega-3s of walnuts and add it to some whole wheat pasta or spread it over chicken or fish?

2 cups broccoli, cut into medium-sized florets and trimmed
2 cups kale, coarsley chopped
big pinch of salt
2 cloves garlic
1/2 cup walnuts
1/2 cup olive oil (this is where you can pull out the good stuff)
1/2 lemon, juice and zest
1/2 cup parmesan cheese, grated
drizzle of white truffle oil (optional)

Here’s what you do:
Steam broccoli until tender. Throw kale in with broccoli for final minute of steaming. Make a paste with the garlic and salt with a mortar and pestle or with a chef's knife on the chopping block. In a food processor or blender, place garlic paste, walnuts, olive oil, lemon juice/zest, parmesan, broccoli, kale, salt and pepper. Pulse a few times, scrape down the sides, pulse again. Taste and add salt/pepper/lemon if necessary. Serve right away or store in a container with a thin layer of olive oil on top to prevent browning.

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