Here’s a fuss free recipe for a fresh pesto that’s incredibly flavoursome and an interesting twist on a traditional pesto.
I had some basil left in the fridge, so I added that, but it’s purely optional because the kale & walnut can stand on their own with out it. It’s easy to make a big batch up and freeze, so you constantly have a supply of tasty pesto, that’s also vegan friendly too, as an added bonus!
- 1/2 bag of kale (roughly 100g)
- Handful of walnuts (roughly 20g), chopped
- 3 garlic cloves, chopped
- 4 (heaped)tbs Nooch (Nutritional yeast)
- 100ml cold-pressed rapeseed oil
- Salt & pepper
- Handful of basil, chopped (optional)
Start by blanching the kale, as it can be a bit tough on blenders. Keep your eye on it though, as it you want it still vibrant green and full of its nutrients. Once its done, drain and set aside. Place the walnuts into a pan on a medium heat and toast them until they release their nutty aroma and burnish. Another one to keep an eye on as they can scorch easily. Again, once done, set aside.
Here’s where the fun part comes in!
Traditionally, in Italy, they would use a pestle and mortar to make pesto, laboriously grinding the leaves and nuts, until they form into a tasty green sauce.
Ain’t nobody got time for that!
Yes, it would be idillic if we could, but in our time stressed lives, we need food that’s quick and easy to prepare! All of this hard work can be done in a jiffy with a food processor.
Plug it in, and start by adding the ingredients, minus the oil. Place the lid on and whizz until they form a green mixture. As it’s whizzing, trickle the oil bit by bit to the sauce. Remember to stop half way, scrape the sides down with a spatula and go again, this will ensure a smoother, more even pesto.
A couple more whizzes and your done!
Use like you would pre-made pesto, on pasta, as a marinade etc.