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羽衣甘藍配巴西果仁醬   

羽衣甘藍配巴西果仁醬

KALE AND BRAZIL NUT PESTO 材料 (4人份量)
特級初榨橄欖油150毫升...
大蒜 1粒
羽衣甘藍 250克
巴西果仁 75克
檸檬汁
巴馬臣芝士 75克 INGREDIENTS SERVES 4
150ml extra virgin olive oil
1 garlic clove
250g kale
75g Brazil nuts
lemon juice
75g Parmesan ✨做法
磨碎巴馬臣芝士。 壓碎蒜瓣。 去除羽衣甘藍的硬莖。備用。
1. 預熱焗爐至180°C。
2. 將巴西果仁放在烤盤上烤10分鐘，或直至它們開始變成棕色。
3. 從烤箱中取出待冷卻，然後放入食物攪拌機中，將其打成粗粒粉狀。
4. 煲緊一鍋水，加入羽衣甘藍，煮1-2分鐘，或開始變軟。
5. 瀝乾水份，亦可放在乾淨的茶巾中擠去多餘的水分。
6. 將羽衣甘藍和大蒜放在食物攪拌機中，打至光滑，但仍帶有一點質感。
7. 加入果仁快速攪拌，然後再加入橄欖油和巴馬臣芝士攪拌。
8. 加入檸檬汁調味。
9. 加入適量鹽和胡椒粉
10. 可隨即享用，或存放在雪櫃中可保存2-3天。
11. 建議伴以全麥通心粉享用更為滋味。 ✨METHOD
PREPARATION
Grate the Parmesan. Crush the garlic cloves. Remove the tough stalks from the kale.
1. Heat the oven to 180°C/160°C fan/gas 4.
2. Put the nuts on a baking tray and roast for 10 minutes, or until they just start to brown.
3. Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder
4. Bring a pan of water to the boil. Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften.
5. Drain well and cool, then squeeze in a clean tea towel to remove excess moisture.
6. Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture.
7. Add the nuts and blitz again, then add the olive oil and Parmesan and blitz again quickly.
8. Squeeze in lemon juice, to taste
9. Season with salt and pepper
10. Chill until ready to use (it will keep in the fridge for 2-3 days).
11. Delicious served with cooked wholewheat pasta 展开