Over at Superba Snack Bar in Venice, Chef Jason Neroni is creating new and unique flavors with timeless techniques. Pesto shows up in a few places on the menu, but Jason replaces the traditional basil with other greens like kale or curry leaf.
He says that his kale pesto (recipe follows) has become a work horse in the kitchen. At brunch you will find it tossed with crispy russet potatoes, brussels sprouts and caramelized onions all underneath two sunny side up eggs.
(From Chef Jason Neroni of Superba Snack Bar)
1 bunch black kale
2 cloves raw garlic
½ cup parmesan
¼ cup extra virgin olive oil
2 tbsp lemon juice
Salt and pepper to taste
Place all ingredients except the extra virgin olive oil in a food processor. Puree and slowly add the extra virgin olive oil until incorporated.