{"id":50527,"date":"2019-11-02T16:07:41","date_gmt":"2019-11-02T15:07:41","guid":{"rendered":"https:\/\/ellerepublic.de\/schwarzkohl-pesto\/"},"modified":"2020-03-19T17:21:28","modified_gmt":"2020-03-19T16:21:28","slug":"lacinato-kale-pesto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lacinato-kale-pesto\/","title":{"rendered":"Lacinato Kale Pesto – quick, easy, delicious!"},"content":{"rendered":"

Lacinato Kale Pesto is a spin on the traditional Genoese pesto. Take some green leaves, extra virgin olive oil, some pine nuts, a little garlic, add some Italian aged cheese and you have yourself a green sauce that will elevate any dish and will give you those healthy fats and polyphenols you need on a daily basis. The green leaves of cavolo nero (also known as Tuscan or Lacinato kale) replaces basil and it does not disappoint. Simply DELICIOUS!<\/p>\n

The kale, which has a sweet and nutty quality, is quickly blanched in boiling water to amp up the flavours and soften the crisp leaves. Pulsed in a food processor with garlic and olive oil, the pesto tastes amazing with small pasta, like farfalle, volanti<\/a> or penne. This dish is a great comfort food and is easily whipped up on a weeknight when you’d rather spend your time binge-watching Modern Love<\/a>.<\/p>\n

\"Lacinto<\/a><\/p>\n

\"Lacinato<\/a><\/p>\n

I hope you will LOVE this pesto as much as I do. It\u2019s:<\/p>\n