Details
15 min
Method
Wash the kale. Shred the kale with the garlic, hazelnuts, parmesan, oil and lemon juice. Season to taste with salt and pepper.It taste good with any type of pasta. Goes as well without parmesan cheese.
Ingredients
- 200 ml extra virgin olive oil Manira
- 70 g Rapunzel hazelnuts, blanched
- ½ tsp Atlantic seasalt
- 200 g Curly Kale, Cavalo nero
or brussel sprouts - 2-3 leaves Tarragon
- 2 garlic cloves, crushed
- 100 g parmesan cheese
- lemon juice, to taste
- salt and pepper to taste
