We love pesto, red and green. Its delicious! I have made some in the past, with basil and pine nuts, but pine nuts are expensive so as delicious as it was, I went back to buying it……..until now!
Last week I had a massive bag of kale in the fridge and Kale is currently riding high at the height of his fame and being so jam packed with vitamins and minerals I reckon it’ll be at the top spot for quite some time.
I’d heard of Kale Pesto, hadn’t tried it, wasn’t sure what went in it but off I went to the fridge and had a rummage in it………and manage to produce a tub of really delicious pesto with my findings. I was chuffed, all the pesto lovers were. People asked what I put in it………a bunch of kale, a handful of cashews, some garlic and a lump of parmesan that was lying in the fridge! I didn’t write down quantities, sure why would I do that??
So, there was only one thing for it, I had to make more…..(tbh my daughter actually requested it so that’s mainly why it was made again this week!!)
60g Cashew Nuts
60g Parmesan, grated
1-2 Garlic cloves, grated
250-350ml Olive Oil
A squeeze of lemon juice
Salt & Pepper
Bung the kale, cashews, parmesan, garlic and 250ml of olive oil into the food processor and blitz well. Add a squeeze of lemon and season, then taste, it’s very important you taste it and add more lemon juice or seasoning until you are happy with the taste. You want a nice runny consistency, so add more olive oil as you need it also. When you are happy with it, it’s done. That’s it, you’ve made a lovely healthy pesto, nothing added but good stuff!
We have used this pesto for so many things, the girls have had Pesto Pasta, we have had it over stir fried vegetables, however my absolute favourite way we have had it was drizzled over a poached egg. I didn’t take a picture, but trust me, it was delicious!