I love basil pesto, but am yet to succeed in growing the huge amounts of basil needed to make a delicious pesto. So making one out of the big bunches of kale we pick up from the local vegetable market is a happy alternative. I love eating this pesto with raw vegetables, stirred through quinoa or pasta (it's really nice stirred through bolognese sauce) and on toast with poached eggs. My two children like it on pizza (I use it sometimes instead of tomato paste/pizza sauce) and like to dip things into it, like raw or lightly steamed vegetables or corn chips (gluten free, lightly salted ones) either as a snack or part of a main meal like nachos. I have adapted my recipe from a Dr Libby recipe. It also does not have any garlic in it, as I don't tolerate raw garlic or onion very well but if you are making it, feel free to add a clove of garlic.
1 large bunch of kale
A good pinch of salt
1/2 cup olive oil
3/4 cup raw cashew nuts
1. Remove the kale leaves from the stems and wash. Pat dry with a clean paper towel.
2. Add the kale leaves, the juice of one of the lemons and the remaining ingredients into the bowl of a food processor.
3. Blend well, stopping a few times to scrape the sides down. Taste and add more lemon juice, salt and olive oil as required.
|Here, my two are about to dig into deconstructed nachos. Kale pesto is served alongside guacamole, Greek yoghurt, gluten free corn chips, grated carrot, grated cheese and mince.|