- Serves: 4
Ingredients
- 400g red or green kale
- 1 cloves of garlic
- 100g rapeseed oil
- Juice of 1/2 lemon
- 30g flaked almonds
- 500g grated parmesan
- 10 number breakfast radishes
Method
-
Wash the kale thoroughly and divide into two separate piles. With one pile blanching in salted boiling water for 2 minutes,Β refresh in ice water for one minute and drain. Squeeze the excess water from the kale and blend with the garlic, oil, parmesan, almonds and lemon juice until smooth.
-
Pick the top leaves from the radishes and wash. Slice the radish as thinly as possible. Heat a heavy based pan with a touch of oil, add the remaining kale and season with sea salt. Add 3 tablespoons of water and put the lid on. Cook for 3 minutes until tender.
-
Plate the kale with a good amount of the pesto and garnish with the radish and leaves.