Kale pesto with hazelnuts

Details

15 min

Wilhelm Studio

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

Details

15 min

Wilhelm Studio

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

Details

15 min

Wilhelm Studio

Rapunzel Products

Olive oil Manira extra virgin

Hazelnuts project, demeter

Atlantic sea salt fine