Search This Blog

Saturday, 6 September 2014

An Excellent Kale Recipe


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.


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: