week 8: kale, cherry tomatoes, scallion, cabbage, cilantro, garlic…
kale pesto
Ingredients:
400 g kale
50 g pine nuts (or another nut or seed)
50 g parmesan
200 g olive oil
Blanch the kale in salted water for 30 seconds.
Blend pine nuts, parm, and blanched kale in a food processor.
Stream in the olive oil.
Taste for salt, the parmesan might be salty enough!
Enjoy
scallion cabbage slaw
Ingredients
1 small cabbage
5-6 stalks green onion
½ cup mayo
2 tablespoons something acidic
(lemon juice, vinegar, pickle brine)
1 tablespoon kosher salt
Thinly slice or mandoline the cabbage and green onion.
Whisk the mayo, salt and acid of choice to combine.
Fold the mayo into the slaw.
Enjoy