Why I love this...
I love a quick mid-week pasta and pesto is a great option, but I often find the jarred stuff too rich and oily. This is my lighter version - still as tasty and versatile but just that little bit better for you. For those that are less in favour of leaves it’s a super easy way to pack in more greens (spinach works well alongside or instead of kale) and you can experiment with nut varieties including the more traditional pine variety (toast those to bring out the flavour).
Ingredients
100g Raw curly kale
40g Fresh basil
15 Fresh mint leaves
25 g Walnuts
30ml Extra virgin olive oil
Juice of half a lemon
1/2 Tsp Sea salt (or more to taste)
Equipment
Teaspoon
Measuring jug or scale
Appliances: Food processor or blender
Preparation
Throw half the kale and everything else listed in the ingredients in the food processor and pulse until roughly chopped
Add the rest of the kale and blend until you reach your desired consistency. Add a dash of water or a little extra oil if needed
Use immediately or store in a jar for up to four days