Anthony Nicometi Jr
Featured Pinch Tips Video
- 1 bunch
- 1/4 c
- unsalted cashews (or your favorite nut, pinenut is traditional)
- 1/3 c
- grated parmesan cheese
- clove of garlic
- extra virgin olive oil
- squeeze of lemon juice
1Bring a pot of water to a boil. And Blanch your bundle of Kale for 20-45 seconds. Shock in a bowl of ice water and set aside to drain slightly.
2In your blender add the cashews and pulse until coarse.
3Mince your one clove of garlic and add to the blender. Add the blanched Kale and blend until broken down. Then add the parmesan and mix again until combined.
4With the blender on, slowly drizzle olive oil in the feed until a sauce consistency is formed. Add the squeeze of lemon, and pulse once more to disperse evenly
5Toss with your pasta, and you're done!