Kale pesto has a very healthy ring to it, doesn’t it? Well, maybe because it is really healthy. Kale is a true superfood packed with fibres and nutrients and using it for pesto is a great way to sneak a bit more of it into the mouths of skeptics.
After a long Christmas holiday, I’m back in my own house making all my kitchen essentials. Preparation is key, right? Everything is so much easier when I have my fridge and freezer stocked with things like homemade mayo, pestos, veggie breads etc. One day I’ll post a detailed list of my kitchen essentials and maybe you’ll share yours with me!
Today, I have a meeting at my publisher’s house. We’re going to discuss the layout of my new book. It’s always a bit difficult when several people have a say in something but I work with very talented people so I’m sure we’ll end up with a beautiful result no matter where we land. Soon, I hope to be able to show you the cover of the book. It’s almost ready and I really like it. I think it captures the book and its theme really well.
But now back to this divine green dipping sauce. Seriously, look at the colors here! I get all happy just looking at it!
- 4 large leaves of kale
- 1 handful of flat leaf parsley
- 50g of lightly toasted pine nuts
- 40g of parmesan
- 2 cloves of garlic
- juice from 1 lemon
- 3/4 cup (1,5 dl) of cold pressed olive oil
2. Place all ingredients in your food processor (using the S-knife) and pulse until you have a chunky pesto. Adjust the taste with lemon and salt. Pour the whole thing into a jar and store in the fridge for up to 4-5 days.
No kale in the house? How about trying the delicious broccoli pesto instead?