Kale Pesto with Rosemary
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0
Sauces and Marinades | Author's cuisine
⏳ Time
15 minutes
🥕 Ingredients
19
🍽️ Servings
3
Description
Kale Pesto with Rosemary
Ingredients
- Kale - 2.6 oz
- Lime - 1 piece
- Brazil Nuts - 2 pieces
- Pistachios - 0.2 oz
- Pecan - 0.7 oz
- Pistachios - 0.5 oz
- Chopped almonds - 1.1 oz
- Cheese Spread - 2.6 oz
- Romaine lettuce - 0.2 oz
- Eel - 0.7 oz
- Ginger - 0.2 oz
- Garlic - 3 cloves
- Pickled Eggplant with Peppers - 0.2 oz
- Rosemary - 0 oz
- Apple Cider Vinegar - 1 tablespoon
- Malt Vinegar - 1 tablespoon
- Balsamic Vinegar - 1 teaspoon
- Olive Oil - 20 tablespoons
- Ocean salt - 2½ teaspoons
Step by Step guide
Step 1
Finely chop the greens and roughly chop the nuts.
Step 2
Place the greens and nuts in a blender.
Step 3
Add coarsely chopped onion and garlic, ginger, and cheese.
Step 4
Add apple cider vinegar, wine vinegar, balsamic vinegar, and blend.
Step 5
Add the juice of the lime wedge, chili pepper, salt, and rosemary. Pour in the olive oil and blend until smooth.
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