Caesar-Style Kale Pesto for Fish, Sliced Steak or Chicken

Ingredients

  • 2 bundles flat Tuscan kale or black kale, stemmed and coarsely chopped (5-6 cups, packed)
  • Salt
  • ½ cup extra virgin olive oil (EVOO)
  • 1/3 cup freshly grated Pecorino cheese (2 small handfuls)
  • 2 rounded teaspoons anchovy paste
  • 2 large cloves garlic, grated or pasted
  • ¼ cup sliced almonds or pine nuts, toasted
  • + 18 more ingredients
    • 1 teaspoon Worcestershire sauce
    • For outdoor grill preparation, wooden fish boards, soakedSeafood seasoning
    • Warm crusty bread, for serving
    • 1 tablespoon Dijon mustard
    • Juice of 2 lemons, divided
    • 4 whole fillets Branzino or red snapper
    • ½ cup extra virgin olive oil (EVOO)
    • 4 cloves garlic, crushed
    • 3-4 sprigs of rosemary, coarsely chopped
    • 2-3 spring onions or scallions, whites and greens, chopped
    • 1 lemon, sliced
    • 4-6 boneless steaks or chicken breasts
    • Sea salt or kosher salt and black pepper
    • 4 cloves garlic, crushed
    • 3-4 sprigs rosemary, coarsely chopped
    • 2-3 spring onions or scallions, whites and greens, chopped
    • 1 lemon, sliced
    • 4-6 boneless steaks or chicken breasts

Preparation For the pesto, bring a pot of water to a boil; salt it and add kale. Cook for 1 full minute, then remove with tongs to a cold water bath to cool and squeeze out all the liquid in a clean kitchen towel. Add the dry kale, now 2-3 cups total, to a food processor along with the EVOO, c...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network