My two kids are huge fans of pesto. So few years ago my objective was to make my homemade pesto delicious and recently it shifted to making it as nutritious and as healthy as possible. So now I, too can enjoy my pesto paste without feeling guilty about all that saturated fat and a ton oil. I often put my spiralizer to work and make zucchini noodles to add them in with wholewheat spaghetti. Adds more veg fibre without compromising the flavour. We use this pesto for pasta, grilled vegetables, sandwiches and even salad dressings.
1 cup basil leaves
1 cup roughly chopped kale, stems removed
1/3 cup toasted pine nuts, walnuts or any other nuts or seeds for nut-free option
2 cloves garlic
1 tsp grainy mustard
1/4 cup EVOO
juice of one whole lemon
1/2 cup of my Superhero Cashew Cream
Steam your kale for few minutes to soften up a bit. Keep an eye on it as it will turn brown and ugly in seconds, yes it happened, lol. You can leave it raw of course, its just my kids give their plates such thorough eyeballing, lol, I pace myself. One thing at a time.
Blitz the nuts and garlic in your food processor first. I like to do it when the nuts are still hot, it helps garlic to release all its flavour and every bite is kind of, infused. Then add the rest of the ingredients and blitz until it reaches desirable creamy consistency.
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