I know it is not a dip.,. but add yogurt and voila…
Cobnut and kale pesto
I am sipping some exquisite Bourgogne Aoogoté, made from 100% Doré the wine maker tells me, while assembling the pesto. It is Sunday afternoon, the rest of the family sound asleep.
50g Kale leaves, used the stalks in a soup
50g fresh cobnuts, shelled these before they went to sleep, found that my pestle and mortar are the best tool for the shelling job
2 garlic cloves
50g of cold pressed rapeseed oil
50g of aged (crumbly) caerphilly cheese - and a few slices to help the Aligoté along
generous pinch of salt
few turns of the pepper mill
2 reluctant pinches of sugar, I found it works well in pesto for bitterer (slightly bitter) leaves
Blitz, when they wake up and most probably add more oil… I prefer blitzing with kale due to the ‘strings’ that may remain. For softer herbs and leaves (such as basil and radish) I use my pestle and mortar.
Enjoy with gnocchi, it is British baking potato season.