One of the hardest things about being gluten free abroad is finding variety. It’s always possible to find something to eat, but often it’s the same something- veggies and rice are my most common meal. When my sister sent me this recipe for kale pesto, I was thrilled. I am loving rice noodles with pesto!
To make the pesto, you will need
- one big bunch of kale (or another leafy vegetable like spinach or traditional basil)
- 3/4 cup olive oil
- 1/2 cup grated Parmesan (or another cheese if that’s not available, like in my case!)
- 2 cloves of garlic, rough chopped
- 1/2 cup pine nuts (or similar nuts if pine nuts aren’t available)
- 1 tablespoon lemon juice
- a pinch of salt and pepper
To make the pesto
- blanch the kale in boiling salt water for 3 minutes
- cool the kale by rinsing it in cold water
- using a food processor (or bullet attachment for your blender), pulse to break up the kale a bit
- add the garlic, blend
- add the nuts, blend
- slowly add the olive oil and lemon juice, blend
- add the parm and pulse a little bit
- add salt and pepper to taste
This recipe can be modified to suit your tastes by adding more or less of any ingredient.
I tossed my pesto with some rice noodles and veggies. It was a nice change of pace, and even better, delicious! Buon appetito!
The recipe originally comes from Food 52.