Kale Pecan Pesto, a delicious dish of thin-crusted bread with an intense flavor and a hint of nutmeg, is one of the best things to have in your kitchen when you are preparing for a good food party or a small gathering. In order to make this dish, all you have to do is gather some fresh baby kale leaves, chopped to be around two by two inches, some sea salt and a pinch of turmeric powder, a tablespoon of olive oil, and the finest quality gourmet cheese you can afford to buy. The first thing you need to do is rinse the washed kale completely with cold water and then cut it finely into thin slices. You will then place these slices on top of a hot pizza pan that has been sprayed with olive oil and placed over a low heat.
After the pans get hot, place about three tablespoons of olive oil in the center of each piece of kale and put a slice of toasted pecan on the top. Using a wooden spoon, start to gently roll the mixture over the kale until the pesto is fully covered in the oil and is completely coated with the sea salt. When the toasted pecans are completely coated, place them on plates and then allow them to cool down for at least five minutes so that the bread can begin to set. Then it is time to assemble the pesto.
Make sure that your kale is completely drained before you add the toasted pecans to the mixture. Once the mixture is totally prepared and the ingredients are ready, it is now time to use your hands to mix the mixture thoroughly. Form the mixture into ball shapes and then place it back over the heat. Once the kale is totally done, cover the whole mixture and let it cool down for another five minutes. At the end, remove the balls from the baking sheet and cut them into thin wedges.