From kale, which is also called kale, you can make a great pesto sauce by adding pine nuts and salted cheese Pecorino Romano. It goes well with this sauce. classic italian linguine pasta. Share with friends: 
Time: 30 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- About 1/3 Art. roasted pine nuts
- 2-3 cloves of chopped garlic
- Zest and juice of 1 lemon
- 1 bunch of kale (kale) without stalks
- Freshly Ground Nutmeg
- 1 / 3-1 / 2 Art. olive oil
- 1/2 tbsp. Pecorino Romano cheese plus for sprinkling
- 450 gr linguine noodles
Recipes with similar ingredients: pine nuts, garlic, lemon, kale cabbage, nutmeg, pecorino romano cheese, linguine paste
Recipe preparation:
- Boil water in a large saucepan to boil linguine.
- Put pine nuts, garlic, zest and lemon juice in the kitchen combine and grind at short intervals. Add the kale to several steps and grind at intervals. Add salt, pepper and a few pinches of nutmeg. Pour in olive oil until thick sauce formation. Transfer the pesto to a bowl and stir Pecorino Romano cheese.
- Cook the al dente paste in salted water. Add to pesto 1 tbsp. starch-containing water in which the paste was boiled before how to merge it. Stir linguine with pesto for 1-2 min., distributing the sauce evenly. Bring to taste and sprinkle extra cheese before serving.
