This simple and versatile recipe will have you eating your greens without a fuss. It can be whizzed up in a flash and is full of flavour. This green pesto is vegan and paleo friendly and will add punch to any dish.
If I'm completely honest I've never been a fan of kale. I would find it, well, too "green" if that makes any sense. Too green and bitter. It was one of those green bunches I would buy with great intention only to watch it wilt as I tried to figure out a tasty way to use it up.
Kale pesto enter the room.
Ever since experimenting with this pesto it has become a regular recipe I whip up. I keep a batch in the fridge ready to add extra flavour to any meal throughout the week. It's simply a different take on the traditional basil pesto. I love it because kale is a super-food packed with nutrition and it's an easy to way to get in a little extra green.
Kale contains a powerful punch of phytonutrients. It is high in chlorophyll, beneficial for inflammation and aids in liver detoxification.
How do you use kale pesto?
Just as you would any other pesto...
As a dip or spread with crackers
I love to dollop some over a delicious homemade pizza (YUM)
With a stir fry or salad
Use as a sauce over pasta (or zucchini noodles)
Add some extra goodness to your roasted vegetables
Over scrambled eggs or omelette/frittata
Served with fish or chicken
Homemade Kale Pesto
3 cups kale
1 cup cashews
1/4 cup olive oil
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
2 garlic cloves
1/2 tsp. salt
Throw all ingredients into a food processor and blend into desired consistency.
Store in an airtight container in the fridge. Will keep for approximately one week.
If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!
And if you haven't already sign up to my email list to claim your FREE chocolate recipe e-book.