La Mozzarella In Carrozza

A winter pesto with kale, almonds and grated cheese: healthy, simply and so yummy!

Yields: 6   Cooking Time: 10Min   Diff: Easy
- 80g Kale
- 40g Almonds
- 40g Grated cheese
- 40g Pecorino cheese
- 10 Tablespoons of extra virgin olive oil


Kale pesto is healthy and tasty. It's perfect with pasta and delicious over a slice of toasted bread. Try it, maybe changing the cheeses or the dried fruits.


- Boil the kale leaves (stems removed) for about 5 min.

- Drain and plunge into a bowl of iced water, to keep the colour.

- Put the almonds, the cheeses, the oil and the kale (squeeze it to remove the excess water) in a blender and start to process until your pesto reaches the right consistency. (If necessary, add some kale cooking water)