Spruce Shoot Pesto

4 SERVINGS

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INGREDIENTS

50 g young spruce shoots
100 g kale leaves
150 g olive oil
50 g grated Parmesan
50 g peeled almonds
1 teaspoon whole dried pink pepper
2 cloves of garlic
1/2 teaspoon salt

INSTRUCTIONS

1
Clean the kale leaves and cut them into smaller pieces, wash the spruce shoots, and crush the garlic. Use a classic countertop blender for mixing. A hand blender can also be used. Mix all the ingredients, except for the salt, in the blending container. The amount of olive oil should be just right for this quantity, but if the ingredients do not blend smoothly, add a little more oil. Blend to a smooth consistency. Salt to taste and mix again.
2
Store the pesto in the refrigerator in sealed jars, covered with olive oil, which will serve as a preservative.

Tip

The pesto is excellent on pasta, fresh bread, or as a dip for grilled meat.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.