This recipe is inspired by the wilting kale in my refrigerator and I know we've all been there!
I regularly receive kale in my Misfits subscription box. Sometimes it gets used straight away, other times not and then is closely followed by next weeks bunch of kale. So this recipe is good if you have an abundance of leafy green goodness.
This couldn't be simpler and it is so versatile. I made a chicken sandwich with the kale pesto spread on ezekiel toast for Scarlett's lunch today and it was delicious!
You could also add a dollop into soups, sauces, salads, curries, hummus etc.
I omitted the cheese for the sake of calories and as we are trying to steer clear of dairy but you can definitely add it in if you like for a more traditional pesto taste.
On a side note, i've spoken about my love for Misfits boxes before. If you haven't tried it, you're seriously missing out! Beautiful, organic fruits and veggies delivered straight to your door - the best.
Use my code to get 25% off your first box - COOKWME-GD0QME
Ingredients:
2 big bunches of kale
half a lemon
1/2 cup raw walnuts
2 big cloves of garlic
1/2 cup EVOO
1/2 cup parmesan (optional)
salt & pepper to taste
Method:
First, bring a medium sized pot of salted water to a rolling boil. Once boiling, blanch the kale for 1 minute. Discard water and leave kale to strain for a few minutes.
Peel the garlic and add to blender with the walnuts. Pulse until fine.
Add kale and pulse until the kale has broken down significantly. Add the juice of half a lemon and salt & pepper (about a tsp. of each)
Once the kale has combined nicely, slowly add the olive oil while the blender is running and continue to blend until a smooth consistency.
If adding parmesan you can throw in at the end and blend to combine.
This recipe made a very full half quart and would freeze well in an ice cube tray if you want to portion it out.
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