How to make kale pesto at home: Vitamin-rich no-bake recipe

Spaghetti al pesto of cabbage with walnuts, almonds and pine nuts. Today the recipe of a raw black cabbage pesto with multiple virtues. First saves you time, because it is a raw pesto and then you just have to cook the pasta and off you go. Still, It's good for you, because it is a vitamin concentrate, antioxidants, mineral salts (contained in cabbage), iron, oleic acid and fatty acids, Vitamin E and K (content in dried fruit).

And in addition the black cabbage pesto satisfies the taste, because it is a really pesto rich, creamy and tasty and it keeps for a long time: If the cover with a thin layer of extra virgin olive oil and then with plastic wrap you can store it in the refrigerator for a week.

Recipes with kale

If you love this Vegetable so rich in vitamins, take look at other RECIPES WITH BLACK CABBAGE, including that of simple and healthy BLACK CABBAGE boiled with potatoes and rehearsed in the pan, and you can also found the RECIPE VIDEO on my YouTube channel. Or the rich POTATO GATEAU AND BLACK CABBAGE of the BLACK CABBAGE CROQUETTES WITH STRINGY HEART, delicious and baked.

I know seven vegans, is enough omit the grated pecorino cheese to have a Vegan raw kale pesto, Maybe increasing a little dose of dried fruit to achieve greater creaminess. I'll tell you, I chose to use the spaghetti in conjunction with kale pesto, but it is a sauce that goes just as well with a nice short pasta al dente. And the black cabbage pesto it's perfect not only for seasoning pasta, but also on bruschetta for a delicious aperitif, healthy and fast.

Do you want to know more about kale and its many benefits for the body? Read my article on BLACK CABBAGE, A TRUE SUPERFOOD.

Pesto recipes (not just basil!)

Still on the theme of pesto ready in 5 minutes, Don't limit yourself to the classic Genovese basil pesto! Try the aromatic wild fennel pesto, that Red Sicilian ricotta and dried tomatoes. And yet pesto rocket, hazelnuts and caciocavallo, il Raw chard pesto, walnuts and pecorino, the delicate one of asparagus and almonds, il Trapani-style pesto and that of fresh anchovies, pistachio and citrus. Have a good day!

PASTA WITH PESTO BLACK CABBAGE (easy recipe)

Portions: 4 Preparation: 20 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.9/5

( 8 voted )

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Ingredients

200 grams of leaves of cabbage (internal ones and keep)

1 clove of garlic

60 grams of walnuts

20 grams pine nuts

40 grams of peeled almonds

80 grams of grated pecorino DOP (or Parmesan for a milder taste)

extra virgin olive oil

salt and pepper

100 grams of homemade bread crumbs

350 g spaghetti

pasta cooking water

Procedure

For the pasta with raw kale pesto, carefully wash the cabbage leaves (listen to me, Since it's a raw pesto), one by one, choosing only those more inland and more tender. Thoroughly dry and clean them by removing the Central Coast, too hard.

In the meantime, heat the Pan where the pasta lesserete, Because you will need some boiling water for the pesto, so you don't have to use too much oil in the preparation.

Put the black cabbage leaves and garlic in a mortar (or in a blender if you prefer), Add olive oil and start to pound (or to blend) until you get some sort of cream. Add pine nuts, coarsely chopped almonds and walnuts and grind again until you have a creamy sauce. At this point add a little of the boiling water, the grated pecorino and mix everything together: taste and season with salt and pepper.

Put a drop of oil in a pan and, when it's hot, toast the bread until crisp, finely chopped.

Boil the pasta and drain it al dente, keeping some of the cooking water. Season the spaghetti with black cabbage pesto, adding a lot of cooking water as necessary to obtain a fluid emulsion and stir in a little grated pecorino cheese.

Serve the noodles with black cabbage pesto, with nuts, almonds and pine nuts guarnendoli with crumbs of bread crispy. Serve immediately, and Bon Appetit!

Note

Combination: Massifti It is a firm white produced with Trebbiano's grapes of Soave fromFarm "Italian white wine", in Soave, in the province of Verona. It is a wine with a great personality, the scent of white flowers, yellow fruit as fishing, and presents notes iodate and tropical fruit. Great acidity accompanies the tasting of this wine which is produced in basaltic territories (volcanic). This feature shows well in the glass, Thanks to a strong flavor and freshness that leaves a trace mineral character final, very long and pleasant. In this recipe, This wine brings out the flavor of the cheese and the obvious vegetal notes of black cabbage.