Recipes

• 3 bunches kale, rinsed, ribs removed and roughly torn
• 2 cups extra virgin olive oil
• 1 Tbsp lemon zest and juice from one lemon
• 1 ½ cups grated parmigiano
• 16-20 Obis One Black Garlic Cloves, cut in half
• 1 ½ cups slivered almonds
• Obis One Black Garlic Sea Salt to taste
• 2 French baguette, sliced to 3/16”
• 2 oz. Gruyere cheese, sliced into matchsticks

Directions:

Working in batches, pulse kale, ½ cup oil, lemon zest and juice in food processor. Add parmesan, black garlic and 1 teaspoon black garlic sea salt. Process again while adding the rest of the oil in a steady stream until well combined. Know that this will not result in a smooth style pesto. Add more salt if required.

Place baguette slices on a sheet pan lined with parchment. Lightly toast baguette slices on one side only in a 375 oven (spraying lightly with organic olive oil cooking spray can facilitate faster browning). Remove from oven and flip each so toasted side is down. Spoon kale pesto on each, top with 2 Gruyere slices and return to the oven to melt cheese.

Serves 50+ as an appetizer (2 each)

Original Recipe: Obis One Invention Kitchen