Kale pesto
A delicious recipe for kale pesto, with both a vegan and vegetarian option. Perfect for use with pasta, in lasagne or as part of a salad.
Ingredients
For the vegetarian version
- 80 g walnuts or pine nuts, pumpkin or sunflower seeds
- 80 g grated parmesan
- 3 garlic cloves
- 75 ml olive oil
- 80 g kale
- juice of 1 lemon
- sea salt to taste, optional
For the vegan version
- 80 g kale
- 80 g walnuts or pine nuts, pumpkin or sunflower seeds
- 3 cloves of garlic
- 75 ml olive oil
- Juice of one lemon
- 1 teaspoon nutritional yeast optional
- sea salt to taste, optional
Instructions
- Heat up a frying pan (no need to add oil) and lightly toast your walnuts or seeds until they start to smell aromatic.
- Cut the tough stems out of each kale leaf.
- Shred them and wash well. Pat dry with kitchen towel.
- Put all the ingredients in a food processor or blender and whizz up to a thick paste. Stop to scrape the sides down and then process again.
- Add salt to taste if desired.
- Serve with pasta, or keep in the fridge for up to a week in an airtight container.
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