Receta: Pesto de col rizada y almendras

1. Add the kale gremolata to a food processor fitted with a blade attachment. 
2. Pan roast the almonds ahead of time in a small sauté pan over medium heat until they are fragrant and warm to the touch. Do this in batches ahead of time so they can cool before adding to the food processor. 
3. Add the almonds and lemon juice to the food processor with the gremolata and pulse-purée ingredients until a loose paste forms. Scrape down the sides of the bowl as needed with a spatula and briefly pulse again to ensure uniformity. 
4. Add the Parmesan cheese and pulse again to fully incorporated. 
5. With the food processor running, slowly drizzly in the olive oil from a squeeze bottle until it forms a viscous paste. 
6. Adjust the seasoning with salt and pepper, scrape down the sides of the bowl once more, and pulse again to disperse the seasoning. 
7. Transfer the pesto to a deli container and store with a ½ oz. layer of olive oil on top to prevent oxidation. 
8. Cover the deli container with a lid and store under refrigeration. 

Receta: Gremolata de col rizada

Yield: 5 oz.

• 1 oz. Gordon Choice Canola/Extra Virgin Olive Oil Blend
• 1 ct. Markon Lemon, zested
• ½ oz. Markon Ready-Set-Serve  Peeled Garlic, minced
• 3 oz. Tuscan Kale
• ½ oz. Markon Italian Parsley
• ½ oz. Markon Chives
• ¼ oz. Markon Dill
• sal kosher al gusto
• al gusto: pimienta negra molida de Trade East

Instrucciones de preparación

1. In a stainless steel bowl, add the oil, garlic and lemon zest. Whisk to disperse the ingredients. 
2. Add the chopped kale, parsley, chives and dill and toss with the oil. 
3. Season with salt and pepper and transfer to a deli container. 
4. Store under refrigeration. 

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