Trim leaves of 2 large bunches of kale, blanch, drain and chop.
Food process with 1 cup chopped sun-dried tomatoes, 4 garlic cloves, 1 cup olive oil, 0.75 cup grated Parmesan cheese and 0.75 toasted walnuts.
Pasta
Chop 3 large Portobello mushrooms and grill in 1 tsp olive oil.
Cook 450g penne. When ready, add mushrooms, 1.5 cups pesto, mix, serve, sprinkle with grated Parmesan, eat.
The Pesto will freeze well. Enjoy.
No comments:
Post a Comment