Sun-Dried Tomato, Kale and Almond Pesto

20 minutes
5 minutes
2 portions

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…

Ingredients

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

Preparation

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.

Back to recipes list

Pairings

These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.