Kale Pesto

I was out with some friends recenlty who thought that if you ate ‘sugar free’ /gluten free that the food would also be ‘taste free’!

There are so many amazing flavours that make a meal delicious, and once you discover fresh chilli, lemongrass, fresh herbs, nuts, oils, spices, coconut milk, vanilla pods, and you have a bit of creativity you can make anything taste good, and most importantly nourish your body!

I initially learnt to cook from my amazing mum and I’ve incorporated her understanding of how flavours work together with a bit of my own experimentation to create some delicious and flavoursome meals that everyone finds tasty. From poaching pears in the oven with coconut milk and cinnamon, to adding some goats cheese, capers and chilli to salmon, one just needs to think outside the square. I thought I’d share below my kale pesto which, can be made with any greens including silverbeet, basil or coriander, but this variation spices it up a bit and creates so many uses for it. With a piece of salmon for dinner, with an omelette for breakfast, or with some carrot sticks for an afternoon snack. A really delicious condiment, that anyone can make in about 5 minutes and it can make even the most bland foods taste great!

kale pesto

Kale Pesto 

Blanch 4- 6 leaves of kale (Pull stalks off first). Put them into a blender or food processor with a good slug of a high quality EVOO (Extra Virgin Olive Oil), 2 whole peeled garlic cloves, 1/2 cup of raw macadamia nuts, a handful of parsley from the garden and blend. Scrape from sides to make sure it is well mixed, and if required add more olive oil and blend again. Add in 1/4 cup of grated sheeps pecorino (or any other hard cheese variation if you are not dairy intolerant) and mix through. Easy! Will keep in the fridge for about a week or if you cover it with EVOO will last a bit longer. Can be frozen and added to omelettes, stir-frys or to some cream for a tasty pasta sauce.

Enjoy.

 

 

 

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