Kale is so good for you. It is high in iron and calcium, high in Vitamins A, C and K, fibre and antioxidants. It is one of those vegies that you hear about but may never have tasted or cooked with it before. There are a couple of varieties readily available including Tuscan black kale (also known as Lacinto or Dinosaur Kale) and Curly Kale.
As I am yet to grow my own kale, I have only ever bought it. In a bunch. A great, big, huge bunch. Unless I put it in every meal that I cook for the next 2 weeks, how on earth am I going to get through this bunch? Then the idea came to me!
Here’s the recipe:
Half bunch of Curly Kale
¼ cup pine nuts
Olive oil (see note)
Garlic infused olive oil or small clove garlic crushed
1. Place the pine nuts in a small frypan and lightly toast over a medium heat. Allow to cool.
2. Wash the kale leaves thoroughly. Cut out the tough vain from the middle of each leaf. Place in your food processor and whiz it up until very finely chopped.
3. Add the pine nuts and a small drizzle of olive oil. Whizz up then slowly add a little bit more olive oil until the mixture starts to come together. Add a tablespoon of garlic oil or the crushed garlic. Squeeze the lemon into the mixture and give one final quick whizz.
Note: I like my pesto to be a little bit chunky so I tend to use less oil and whizz for less time but if you want a smooth pesto, use more oil and whizz for longer.
I’ve also made this with toasted, slivered almonds which was very yummy too.
4. Place the mixture into a clean jar and store in the fridge for up to 2 weeks.
Use it on everything! I like to put little blobs of it on quartered boiled eggs, steamed asparagus and parmesan cheese. You can add it to salads, muffins or pasta dishes. It is not as potent as basil pesto so I find I can use more of it on lots of things! The munchkin also loves it!
Have you ever tried different kinds of pesto? Which one is your favourite?