I hate to put this out there but we don’t really like garlic in our pesto. I know it’s all wrong but I always find it overwhelming and so does my husband. Perhaps we’re vampires...? I’ve been making pesto with kale for a long while (recipe with garlic here) but in this particular version I had some red cabbage to use up and thought I’d try chucking that in to the mix. I find making this with hard goat cheese packs a big enough flavour punch to make up for the lack of garlic. This is a hearty, chunky pesto that mixes perfectly in to hot pasta. Feel free to mix in whatever vegetables or meat you like. I was having an avocado day when I made this.
I tend just to throw this together without weighing anything out so take this as an approximation.
1 bunch of kale (about 2-3 leaves), finely chopped. I used cavolo nero
½ cup sliced red cabbage
1oz toasted almonds chopped
1oz hard goats cheese or parmesan, grated
Zest ½ lemon (optional)
Approx 50ml or 2 – 3 tablespoons extra virgin olive oil
Blanch the kale and cabbage in a pan of boiling water (about 2-3 minutes). Drain and run under the cold tap to cool. Use a kitchen towel or a clean tea towel to squeeze out any excess water. Place the kale, cabbage, almonds lemon zest and cheese in a food processor and blend until they come together in a kind of chunky coarse paste. Add the olive oil in a stream with the machine running until a smoother consistency is achieved. Mix with hot pasta.