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This pesto is great for hot or cold  pasta, meat, seafood, cheeses, vegetable, pizza, wraps and sandwiches. Also can use as a dip with crackers, chips and vegetables.

Preparation times; under 10 mins.

150 g fresh  kale ( I used organic kale from my garden)
½ cup (120 ml) Avocado oil or  choice of cooking oil
100 g roasted cashew nuts or choice of nuts
50 g grated parmesan cheese
2 (15) tabs lime or lemon juice
1 small clove garlic
½ level tsp ground pink Himalayan salt or choice of salt
¼  level tsp freshly ground black pepper

1. Wash kale and roughly chop kale  with the stem.

2. Place kale, garlic, nuts and oil in a food processor.  Press the pulse button few times. Until desired consistency, not a puree.

3. Scrape the mixture into a bowl, mix with parmesan cheese, lime juice, salt and black pepper to taste.

 

Hints & Tips;

Keep adding more cheese, lime juice and oil until you are happy with the taste and consistency.

Store in refrigerator up to a week.

Before store in, sprinkle some cooking oil, over the pesto surface, cover with cling wrap and push down the cling wrap over the pesto surface. This prevents the colour change (blackness dark colour) of the pesto. Then close with lid or another layer of cling wrap and keep in refrigerator.

more information for Kale See; www.nutrition-and-you.com/kale.html or see;
Kale – The World’s Healthiest Foods

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