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kale pesto recipe, made crunchy by almonds, sweet by raisins and fancy by dried tomatoes
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black kale pesto with almonds and dried tomatoes

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 100 kcal
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 handfuls kale - about 200 gr or 7 oz
  • 4-6 dried tomatoes filets
  • 2 teaspoons raisins
  • 1 handful almonds - peeled
  • 1 handful parsley - fresh
  • 1 teaspoon salt
  • 3-4 tablespoons extra-virgin olive oil

Instructions

  1. Clean the kale leaves by removing the central stems. If you fold each leaf in half, you can easily slice the stem off!

  2. With the help of a blender - a food processor works best - combine all the ingredients. Leave the olive oil for last to decide how much is needed according to the outcome and your preferred consistency.

  3. Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt. Toss in the pasta and cook it according to the package directions.

  4. Drain the pasta and season it with the pesto.

    Serve hot!