Jennene’s Kale Pesto

1 bunch of kale
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
3 cloves garlic
Zest and juice of 1/2 a lemon
1 cup pecan nuts
Olive oil

Lightly blanch kale in boiling water for 45 seconds – 1 minute. Drain and rinse with cold water and then squeeze out all the excess water with your hands. Now you will have a small green ball in your hands!

In a food processor, grind pecans and add lemon zest, pepper, nutmeg and garlic.

Add kale and lemon juice and enough olive oil to get the mixture blending – careful not to add it gradually so it doesn’t get too wet.

Last time I had it rolled up in char-grilled eggplant (aubergine) slices which I then cooked gently in home made tomato sauce – yummo – or you can use this as a spread. Amazing every way!

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2 thoughts on “Jennene’s Kale Pesto

  1. I improvised: kale, 3 pieces of big garlic, one big red chili, olive oil and pine nuts. thanks for the inspiration Jennene it is a keeper now. 🙂

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