By: Allysa Adamson

Brown Butter Rosemary Irish Soda Bread with Kale Pesto


¼ cup unsalted butter

3½ cups plus 1 tablespoon all-purpose flour, divided

½ cup old-fashioned oats

1 tablespoon sugar

1 tablespoon chopped fresh rosemary

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

¾ teaspoon ground black pepper plus additional for topping

1¾ cups buttermilk

¾ cup currants

1 egg, beaten to blend


1. Position rack in center of the oven and preheat to 375 degrees. Stir butter in a heavy small saucepan over medium heat until golden brown and starting to smell nutty about 5 minutes. Remove from heat.

2. Stir 3½ cups flour, oats, sugar, rosemary, caraway seeds, baking powder, baking soda, salt, and ¾ teaspoon pepper in a large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with a fork until flour mixture is moistened. Combine the currants with 1 tablespoon of flour and mix into the dough.

3. Turn dough out onto floured work surface. Knead gently just until the dough comes together, about 7 turns. Shape into a round loaf. Place on an ungreased baking sheet. Brush top with beaten egg. Using a small sharp knife, cut 1/2-inch-deep X on top of the bread.

4. Bake until deep golden brown and tester inserted into the center comes out clean, about 45 to 55 minutes. Cool bread on a rack for at least 30 minutes. Serve warm or at room temperature.

Kale Pesto


1 large bunch of Tuscan kale, ribs, and stems removed

Kosher salt

⅓ cup raw walnuts

¼ cup extra-virgin olive oil

1 garlic clove

¼ cup lemon juice

1 oz. Parmesan, finely grated


1. Cook kale leaves in a large pot of boiling salted water until bright green and wilted for about 30 seconds. Transfer to a rimmed baking sheet with tongs. Let kale cool slightly; wring out excess water with your hands.

2. Blend nuts, oil, garlic, and lemon juice in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée until smooth. Taste and adjust for salt.