Sun-Dried Tomato, Kale and Almond Pesto

Sun-Dried Tomato, Kale and Almond Pesto 

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  • 20 minutes

  • 5 minutes

  • 2 portions

Sun-Dried Tomato, Kale and Almond Pesto

SERVING: 1 jar of 500 ml (2 cups)

A version of the sun-dried tomato pesto with a healthier twist thanks to the addition of kale. Enjoy the pesto with pasta, on croutons with grilled cheese, as pizza sauce…

  • 250 ml (1 cup) sun-dried tomatoes in oil, chopped
  • 125 ml (½ cup) sun-dried tomato oil (from the sun-dried tomato jar)
  • 125 ml (½ cup) kale leaves, chopped
  • 125 ml (½ cup) almonds, sliced
  • 75 ml (? cup) basil leaves, chopped
  • 2 garlic cloves, chopped
  • 50 g Biobio Parmegiano Reggiano, freshly grated (equivalent to 125 ml or ½ cup)
  • 15 ml (1 tbsp.) lemon juice, freshly squeezed
  • 60 ml (¼ cup) olive oil
  • Salt and pepper to taste

In a pan, lightly toast the almonds. Separate the sun-dried tomatoes from the oil and set aside the equivalent of ½ cup of sun-dried tomato oil.

In a food processor, bring all the ingredients to a grainy puree. Add olive oil if necessary until desired consistency. Add salt and pepper. Transfer to a sealable jar. Keep refrigerated.

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