Homemade Kale Pesto. Domáce kelové pesto.

 

There is this big part of me which will always be Italian. Most of my life, I was raised by my amazing mother only. When I was about 7 years old, my mother´s partner sneaked into our lives and became part of our little family. He was not quite ´normal´. He was Italian filled with passion for family, food and good times. He is the one who got me to apppreciate the difference between good food and great food. And even though my mum and him split up, he always will be the best father I´ve ever had. He loved me as I was his blood, he would have given me every piece of himself if he could, just to make his little  ´principessa´ happy. (And with all that gorgeous food he used to cook, I really couldn´t be happier.)

I remember that he used to travel back and forth between Italy and Slovakia every month. Then, when he got back, he brought us all this italian ´delicatessi´ like salami, salsice, biscotti, amaretti, panetonne, dolci…the list could go on and on. I was lucky to have family like this. Even though it was not something that people were used to, who cares. It made me who I am now. Filled with Italian fire (when I talk, I ten to be louder then others), filled with passion for food (I could spend hours over a meal, just chatting and enjoying the priceless time when I gather with ´my people´ around one table) and, filled with love for my family, because family is the most precious thing we´ve got.

Oh, and I rememeber having pasta each and every day of the week. Looking back to it, I have no idea how I could not get tired of it. But then, on the other hand, who would get sick of an amazing plate of pasta with beautiful sauce piled on top of it?

I adored the simpilicity of pomodoro pasta with fresh basil, the richness of pasta con salmone e panna, the amazing flavours you get when you blend simple ingredients like basil, olive oil and parmesan cheese into creamy pesto. We used to eat quite a lot of different pestos. It´s like a miraculous food that you can keep in a fridge and take it out when you need to add a bit of a sprkle onto your meal. Almost like a fancy finishing touch. Or, you could use it to make any dish turn into a proper feast, almost effortlessly. That´s how amazing is to have a jar of  pesto on hand.And that is what I am bringing you today. An easy-peasy kale pesto, that deserves a place in every fridge.

Homemade Kale Pesto

large bunch of kale, stalks removed, torn into big chunks (they are really hard to digest)
25 g parmesan cheese
150-200 ml good quality extra virgin olive oil
1 fat garlic clove
juice of 1/2 lemon
sea salt, freshly ground black pepper

Steam the kale leaves with a splash of water for about 2- minutes (the kale will lose its bitterness). Transfer to a blender with the rest of ingredients and blend until smooth. Season to taste. Store in a fridge for up to 2 weeks or cover with a layer of olive oiland freeze.

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Vzdy vo men bude kusok Talianky. Vacsinu mojho zivita som bola vychovavana len mojou uzasnou mamou. Ked som mala asi 7 rokov, do nasich zivotov sa pomalicky ale hlasno vkradol maminin novy priatel. Ani nahodou to nebol jeden z tych ´normalnych´ nevlastnych otcov. Tento bol pravy talian, telom aj dusou, ktory prekypoval laskou k rodine, jedlu a skvelym casom. On je ten clovek, ktory mi ukazal, ze existuje rozdiel medzi dobrym jedlom a medzi vybornym jedlom. A aj napriek tomu, ze sa s nim moja mamina rozisla, vzdy to bude pre mna ten najlepsi otec akeho som kedy mala. Lubil ma ako svoju vlastnu krv, dal by mi vsetko co mal, len aby spravil svoju  ´principessu´ stastnu. (S tym skvelym jedlom, ktore varieval, som naozaj nemohla byt stastnejsia.)

Pamatam sa ako chodieval na sluzobne cesty a kazdy mesiac musel vycestovat zo Slovenska to Talianska; vzdy na par dni. Ked sa vracal domov, vzdy nam domov priniesol typicke talianske delicatessi ako salami, salsice, panetonne, cokolady, cukrovinky, amaretti.. a s menovanim takychto uzasnych veci by som mohla pokracovat este velmi dlho. Naozaj som bola stastliva, ze som mohla mat prave takuto rodinu. Neboli sme sice ta najnormalnejsia rodina, ale na tom mi vobec nezalezi. Zalezi na tom, ze ma ta rodina spravila tym, kym som teraz. Cloveka, naplneneho talianskym zivlom (ked rozpravam, napriklad, som omnoho hlucnejsia nez ostatni navokol mna), clovek naplneni vasnou pre skvele jedlo (mohla by som pri jedle stravit aj cele hodiny-konverzovat, uzivat si skvele jedlo a venovat sa ´mojim ludom´, ktory si so mnou sadnu za jeden spolocny stol), cloveka naplneneho laskou pre rodinu, pretoze viem, ze rodina je to najdolezitejsie co na tomto svete mame.

Oh, a pamatam si ako sme jedavali cestoviny. Kazdy jeden den v tyzdni sme mali cestoviny. Vlastne, ked nad tym takto rozmyslam, tak ani nerozumiem tomu, ako som nemala vsetkych tych cestovin dost. Ale vlastne, kto by mal dost cestovin, ked su podavane s tymi najuzasnejsimi omackami od vymyslu sveta?

Zboznovala som tu jednoduchost paradajkovej omacky s cerstvou bazalkou, tu bohato kremovu omacku z ´panny´ s udenym lososom, tie neodolatelne chute ked sa spolu vymixuju ingrediencie ako bazalka, olivovy olej a parmezan do kremoveho pesta. Zvykli sme skusat kadejake druhy pesta. Na svete je tolko uzasnych kombinacii! Pesto je nieco ako zazracne jedlo. Staci mat malicku flasku pesta v chladnicke a ked potrebujete vylepsit a skraslit jedlo niecim chutnym, lyzicka pesta na dokoncenie jedla uplne postaci. Nieco take jednoduche ako pesto dokaze premenit jedlo na hotovu oslavu. A preto vam dnes ponukam tento skvely recept na domace pesto, ktore zvladnete lavou zadnou!

 

Domáce kelové pesto

velky zvazok kelovych listov, stopky odstranene a listy natrhane na vacsie kusy
25 g parmezanu
1 tucny strucik cesnaku
stava z 1/2 citrona
150-200 ml kvalitneho extra panenskeho olivoveho oleja
morska sol, mlete pomlete cierne korenie

Povarte kelove listy so splechom vody, asi tak 2-3 minuty. Dajte do mixera s ostatnymi ingredienciami a pomixujte do hladka. Dochutte. Skladujte v uzatvaratelnej flaske v chladnicke po dobu 2 tyzdnov alebo zamrazte (navrch nalejte vrstvu oleja a zamrazte).

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