Kale & Walnut Pesto

Wednesday, 4 March 2015


Want to know how to cheat at kale? I have the answer.
I'm not one of those people who loves to eat kale. I have no desire to shove it in my face whatsoever. But I often think about kale (step back from the edge, right?) and imagine how much I'd enjoy the benefits and chatting smugly to other kale-eaters about our favourite recipes. This is how I imagine the lives of kale fans, I could be wrong... So, I had to find out a way to cheat at kale. And my brain came up with pesto (partly because it's mildly addictive, partly because I wanted to play with my new food processor). The addition of cheese + basil + nuts could surely equal nothing but happiness. So yes, kale whizzed up in pesto adds a wonderful texture, colour and richness to taste. I can confirm that kale in pesto is AWESOME. And I can now also chat along smugly with my fellow kale fans - when is the next meeting?
I've used walnuts instead of pinenuts in this recipe 1. because they have a delicious tangy flavour and 2. because they are far cheaper. I don't want to pay nearly £4 for 100g of pinenuts. And that's that. 
Finally, as I'm on the hard sell ('cause this pesto is life changing, y'know) I have listed my top 5 uses for kale & walnut pesto. Go forth and be inspired, friends! 
5 spectacular uses for Kale & Walnut Pesto:
  • Stirred through hot pasta 
  • Spread across a pizza base
  • Straight from the jar (nutella style)
  • Mixed through scrambled eggs
  • Spread across a sandwich base (preferably mozzarella & avocado)
For Kale and Walnut Pesto you will need (makes one small jar):

90g walnuts, toasted
70g kale
20g basil
2 garlic cloves
80g parmesan, grated
80ml extra virgin olive oil
juice of 1 lemon
salt and pepper

Begin by stuffing your food processor with the kale (make sure any hard stems are removed), basil, walnuts, parmesan and garlic.


Add in the oil and lemon juice. 


And blitz!
Blitz until the pesto becomes smooth and a deep luscious green. If the pesto is a little too course for you, add another lug of olive oil and season. Blitz once more. 


Bow-chicka-wow-wowwww.
Taste to make sure the seasoning is on point.


Scoop out into a jar (eating spoonfuls along the way of course...), pour a little olive oil in the top and label.
This pesto will keep in the fridge for one week. 



If desired, stir through hot spaghetti. 


Top with more parmesan (because: cheese).


Dive right in. 


Hey-pesto! You're done.
Dad jokes 4 evs. 

4 comments:

  1. Looks delicious. If you don't like kale but still want the good stuff you should try cavolo nero - so delicious and equally as nutritious. I wrote a recipe for cavolo nero crisps which you can find here http://sisterandcompany.com/blogs/coconut-oil-diaries/17236857-cavolo-nero-crisps-by-rosie-llewellyn

    Rosie xx

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  2. I think I would like this as I often find pure basil pesto too overwhelming. My favorite kale recipe is super simple--a white bean and chicken stock soup with bacon and onions, plus a big handful of chopped kale. Welcome to the club.

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  3. Interesting change to walnuts rather than pine nuts (why are they so expensive) I find pine nuts very oily and bland and walnuts much tastier. Looking forward to trying your recipe.

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  4. Those spaghetti pics tho... *insert heart eyes emoji*

    ReplyDelete

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