{"id":353,"date":"2012-03-18T14:30:45","date_gmt":"2012-03-18T13:30:45","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=353"},"modified":"2013-01-16T22:05:57","modified_gmt":"2013-01-16T21:05:57","slug":"pasta-with-kale-pesto","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=353","title":{"rendered":"pasta with kale pesto"},"content":{"rendered":"

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

kale pesto… am i serious? yes, i am! even though it was difficult to imagine, i tried it out and i can tell you, it tastes fantastic!<\/p>\n

at the time when i discovered the recipe and the wonderful pictures of the kale pesto on farmhousedelivery.com<\/a><\/em> i was so happy that there will be a use for our “bonsai”kale<\/a><\/em> and we do not have to through it away, because the amount is too small to cook anything with it. but to prepare this kale pesto, even the poorest harvest is rich enough.<\/p>\n

and by the way, it is the most seasonal, regional and fresh way to appreciate the mediterranean taste of a pesto, even during winter.<\/p>\n

i adapted the original recipe to my needs and my indication of quantity, but you should not miss to check out at least the great pictures on farmhousedelivery.com<\/a><\/em>, i am really fallen in love with.<\/p>\n

to serve for two, you will need:<\/p>\n

one handful of kale
\n60 g pine nuts, roasted
\none clove of garlic
\none handful of parmesan, grated
\nolive oil
\nsalt and pepper
\npasta<\/p>\n

wash the kale leaves and blanch in cooking water for not more than one minute. remove and rinse with very cold water to stop the cooking process and to preserve the nice green color. drain and absorbe as much water as possible with kitchen paper.<\/p>\n

now you can place the kale, pine nuts, garlic and as much olive oil you will need to bind the sauce into a kitchen machine and combine until it gets a smooth consistency. add the parmesan, more olive oil, if necessary, and season to taste.<\/p>\n

cook your pasta al dente, rinse in a colander and preserve a little bit of the cooking liquid. combine pasta, pesto and cooking liquid and enjoy the amazing taste!<\/p>\n

********************<\/p>\n

pasta mit gr\u00fcnkohlpesto<\/p>\n

eine handvoll gr\u00fcnkohl
\n60 g ger\u00f6stete pinienkerne
\neine knoblauchzehe
\neine handvoll geriebenen parmesan
\noliven\u00f6l
\nsalz
\npfeffer
\npasta<\/p>\n

gr\u00fcnkohl waschen und in einem gro\u00dfen topf mit kochendem salzwasser nicht l\u00e4nger als eine minute blanchieren. abgie\u00dfen und mit sehr kaltem wasser abschrecken, um die sch\u00f6ne gr\u00fcne farbe zu bewahren. abtropfen und so viel kochfl\u00fcssigkeit wie m\u00f6glich ausdr\u00fccken.<\/p>\n

blanchierten gr\u00fcnkohl grob hacken und mit den ger\u00f6steten pinienkernen, knoblauch und einem guten schluck oliven\u00f6l im mixer p\u00fcrieren. den parmesan hinzugeben und falls n\u00f6tig etwas mehr oliven\u00f6l. mit salz und pfeffer abschrecken.<\/p>\n

die pasta al dente kochen. etwas kochfl\u00fcssigkeit aufbewahren. pasta, pesto und einen schluck kochfl\u00fcssigkeit mischen und servieren.<\/p>\n

guten app\u00e9tit und genie\u00dft diesen gro\u00dfartigen geschmack!<\/p>\n","protected":false},"excerpt":{"rendered":"

kale pesto… am i serious? yes, i am! even though it was difficult to imagine, i tried it out and i can tell you, it tastes fantastic!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[25,26,21],"class_list":["post-353","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-kale","tag-pasta","tag-pesto","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=353"}],"version-history":[{"count":43,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/353\/revisions"}],"predecessor-version":[{"id":355,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/353\/revisions\/355"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}