This recipe is part of a 7 course dinner which I recently prepared whilst in Vancouver. It is based on the original recipe of Brenda Fawdon. I reduced the pecorino cheese because my diner isn’t a huge fan of yellow cheese. I also used less pine nuts because I wanted the kale to stand out. Again, adjust to suit personal taste.
Try it and let me know what you think!
Makes 1 small bowl (increase quantities for larger portions)
- 1/2 bunch of kale
- 1/2 bunch of parsley
- 1 small clove of garlic, chopped roughly
- 1 lemon, zested and juiced
- 50g of pine nuts, toasted
- 50g of pecorino cheese, grated finely
- 2 tbs of extra virgin olive oil
Blanch kale leaves in hot water then transfer to icy cold water. Then add kale, parsley and garlic into food processor then blitz until rough. Add lemon zest, lemon juice and pine nuts blend until combined. Add pecorino and olive oil then stir through and combine. (For a finer result, just add pecorino and olive oil to processor and keep blitzing until smooth)
Season to taste and store in the refrigerator until ready to use. Serve on crusty Italian bread like sourdough or pane di casa.