Main courses

Kale pesto with hazelnuts

Name: Kale pesto with hazelnuts
Prep time: 15 min
Total time: 15 min
Yield: For 4 servings:
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

Wilhelm Studio

15 Min.

For 4 servings:

Info

Perptime 15 Min.

Ingredients

Portions

200 ml Olive oil Manira extra virgin
70 g Hazelnuts project
1 Atlantic sea salt fine
200 g Curly Kale, Cavalo nero or brussel sprouts
2–3 l 3 leaves Tarragon
2 garlic cloves, crushed
100 g parmesan cheese
lemon juice, to taste
salt and pepper to taste

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Olive oil Manira extra virgin

Hazelnuts project