Kale pesto courgetti with salt-cured egg yolk
Ingredients
Metric
Imperial
- 2 courgettes, spiralised
Kale pesto
- 200g of kale, leaves removed from the stems
- 50g of toasted pine nuts
- 50g of Parmesan, grated, plus extra for serving
- 1/2 garlic clove, roughly chopped
- olive oil
- lemon juice, to taste
- salt, to taste
- freshly ground black pepper to taste
Equipment
- Spiralizer
Method
Blanch the kale leaves in water until just wilted. Drain, and then add to a blender with the pine nuts, parmesan and garlic. Blend until it forms a rough paste, and then slowly pour in the olive oil until the pesto is nice and runny. Season with lemon juice, salt and pepper to taste
- 200g of kale, leaves removed from the stems
- 50g of toasted pine nuts
- 50g of Parmesan, grated, plus extra for serving
- 1/2 garlic clove, roughly chopped
- olive oil
- lemon juice, to taste
- salt, to taste
- freshly ground black pepper to taste
Bring 1.5 litres of water to a boil, and add the salt. Stir to dissolve the salt, and then pour some of the water into a large heatproof bowl
- 2 tsp salt
Carefully add the egg yolks to the brine, making sure not to break them. Let the egg yolks cure while you cook the courgetti
Bring a large pot of generously salted water to the boil and add the courgetti, cooking for 1–2 minutes or until slightly softened. Drain the courgetti very well
Mix the courgetti with the pesto, and then divide between two bowls. Make a little nest in the courgetti and add your egg yolk. Serve with lots of grated parmesan
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