Delicious Kale Pesto
- 80 g Kale Stalks removed
- 80 g Toasted Cashews Toast on dry heat for 2-3 mins
- 60 g Olive Oil
- 60 g Water Filtered
- 3 Cloves Of Garlic Roasted preferably
- 1 Tbsp Tahini
- 1/2 Juice of 1 lemon
- 3 Tbsp Nutritional Yeast
- 1 Tsp Salt and Pepper To taste
- Place all of the ingredients into a food processor and blitz until smooth, adjust the consistency with water if you need to.
Cooking this way really is great, you can also freeze this pesto if you choose. I usually cook up my pasta of choice 300g – 400g. Whilst that is cooking In some olive oil or water fry 1 small red onion chopped finely then add chopped courgette, Peas, chopped cherry tomatoes and Fresh chilli. Mix this all together for 5 mins. Drain the pasta when cooked and mix the vegetables, Kale Pesto and pasta together. Then I stir through some chopped spinach and let rest on a low heat for 1-2minutes….next the best part ENJOY
What is great when you make too much is that this will store in the fridge for a couple days in an air tight container. The above photo was a 5 minute leftover meal I whipped up, I simply steamed some extra Broccoli and kale, then to a pan I added the left over kale pesto pasta with 2 Tbsp water and 2 chopped tomatoes and simply heated it through for 3-4 mins. Served with my extra Veg on the side, there is no end to this superfood pesto.
The Pesto is endless
Another great idea would be for brunch. When you have made the kale pesto place in a container and store in the fridge for 5-6 days and use it as a tasty spread for your sour dough, or choice of bread, top with chopped avocado, tomatoes, rocket, spinach, sprinkle of seeds and black pepper, there you have another speedy nutritious meal.
Ok ….so I could go on , but for now there is kale pesto three ways. I hope you enjoy and as always if you make this deliciousness please let me know your thoughts and tag me in your photos.
Sarah – working girl life