Mozzarella & kale pesto

Mozzarella & kale pesto

From
Posh Toast
Serves
4
Prep
15 mins

We all know kale is healthy… who guessed it could be tasty too? The secret here is whizzing the kale into a powerful herby pesto, then contrasting it with soft lumps of creamy buffalo mozzarella.

Ingredients

Quantity Ingredient
75g kale leaves, weight after tough stalks removed
1/2 fat garlic clove, finely chopped
1/2 lemon, zested
squeeze lemon juice
25g parmesan, finely grated
25g pine nuts, toasted
85ml rapeseed oil
1 small ciabatta loaf
2 x 125g balls buffalo mozzarella
salt
freshly ground black pepper

Method

  1. Bring a large pan of water to the boil, drop in the kale and blanch for 2 minutes. Drain and run under cold water, then squeeze out the excess water. Tip the kale into a food processor or mortar and pestle. Add the garlic, lemon zest, Parmesan, pine nuts and some seasoning, then whizz or pound to a rough paste. Slowly add the rapeseed oil followed by a squeeze of lemon juice. Taste and add a little more if needed.
  2. Heat a griddle pan until really hot. Slice the ciabatta in half lengthways, then in half again so that you have four pieces. Pop onto the griddle, cut-side down, and cook until toasted and charred, then turn and toast the other side. Dollop a spoonful of pesto onto each slice of bread. Tear the mozzarella into chunks and divide among the ciabatta, then spoon over a little more pesto and grind over some black pepper.
  3. You can store any leftover pesto in the fridge for up to two weeks – just make sure the surface is covered with oil.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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