The monthly village market was on this morning. We’re off on holiday on Tuesday so I didn’t come back with my usual bag loads. What I did get was a big bunch of kale, a sour dough loaf and, my current favourite thing, some hard mature goats’ cheese from the Cromarty Cheese House.
Lunch was a delight.
Kale and Goats’ Cheese Pesto
(makes a small jar full)
200g kale, tough stalks removed and shredded roughly
50g hard goats’ cheese, grated finely
Rind of a small lemon
1 garlic clove, minced
Extra virgin olive
Salt & pepper
- Bring a pan of water to the boil and drop the kale in. Cover and simmer for 1 minute. Drain and cool.
- Meanwhile, toast the walnuts in a dry frying pan then whizz in the blender. Remove to a bowl
- Squeeze as much moisture as you can out of the kale then pop in the blender with the garlic and lemon rind and a good glug of oil. Whizz this too.
- Now, I prefer to combine for here by hand. It’s a rougher texture and I prefer that. You might want to continue whizzing in the blended. Either way, add the walnuts and cheese to the kale along with a decent pinch of salt and pepper.
- Spread on toast and top with tomato
- Stir through pasta
- Dollop on a baked potato
Before I go, I’ve just found out on Smitten Kitchen that Google Reader (the way many people keep up to date with blogs) will be no more as of tomorrow. I’ve switched to Feedly. It was simple to import my Google Reader favourites to it and it has a rather lovely layout. Hope I don’t lose anyone when Google Reader retires. 🙂