Kale salad pesto with rosemary
3 servings
15 minutes
Kale pesto with rosemary is true culinary art where the freshness of greens combines with nutty notes and the aroma of spicy rosemary. Kale, lettuce, and romaine give the dish a rich herbal flavor, while a mix of nuts—from almonds to pecans—adds a light creaminess and pleasant texture. Sharp notes of garlic, ginger, and pickled chili awaken the taste buds, while three types of vinegar provide an exquisite tang to the sauce. Lime adds a light citrus freshness that perfectly balances the flavor palette. This sauce is excellent as an addition to pasta, salads or even as a marinade for meat and vegetables. The unique balance of ingredients makes it indispensable in gourmet cuisine, highlighting gastronomic boldness and harmony of taste.
1
Chop the greens finely and roughly chop the nuts.
- Kale: 75 g
- Brazil nuts: 2 pieces
- Pistachios: 7 g
- Pecan: 20 g
- Pine nuts: 15 g
- Almond: 30 g
- Romaine lettuce: 5 g
- Lettuce: 20 g
2
Send the greens with nuts to the blender.
- Kale: 75 g
- Brazil nuts: 2 pieces
- Pistachios: 7 g
- Pecan: 20 g
- Pine nuts: 15 g
- Almond: 30 g
- Romaine lettuce: 5 g
- Lettuce: 20 g
3
Add large chopped onion and garlic, ginger, and cheese.
- Cheese: 75 g
- Ginger: 5 g
- Garlic: 3 cloves
4
Add apple and wine vinegar, balsamic vinegar and whisk.
- Apple cider vinegar: 1 tablespoon
- Wine vinegar: 1 tablespoon
- Balsamic vinegar: 1 teaspoon
5
Add lime juice, chili pepper, salt, and rosemary. Pour in olive oil and whisk until smooth.
- Lime: 1 piece
- Pickled Chili Peppers: 7 g
- Rosemary: 1 g
- Olive oil: 20 tablespoons
- Sea salt: 2.5 teaspoons