• Snacks

Rækling with Kale Pesto, Buckwheat, and Chili

Instructions:

Pick and wash kale thoroughly in cold water, draining well. In a blender, combine the kale with olive oil, grated lemon zest, chilli, half the buckwheat, salt, and freshly ground pepper. Blend into a smooth green salsa and transfer to a bowl. Serve the rækling with the salsa, sprinkled with toasted buckwheat on top.

Ingredients:

  • 100 g rækling
  • 100 g kale
  • 100 ml olive oil
  • 50 g toasted buckwheat
  • Salt and freshly ground pepper
  • ¼ fresh red chilli, deseeded
  • ½ unwaxed lemon