Hello everyone, I hope your Tuesday has been well.
Today’s post is nice and quick, a kale pesto that goes perfect with pasta, pizza, salads, sandwiches or tortilla chips. Pesto is a great filler food because it can be added to almost anything and you can customise it to your own taste by adding or taking away some of the ingredients for a smoother/grainier texture. Pesto is commonly eaten in Italy mixed in with pasta. This pesto recipe is a great balance, although we are using oil, olive oil is known to be a healthier variety containing monounsaturated fats which is linked to many health benefits including increased good cholesterol and weight loss. There is also a nutritious balance of kale and walnuts which provide the body with antioxidants essential for supporting the immune system.
Recipe: Kale pesto
40g walnuts, toasted in a dry pan
1 garlic clove, crushed
1/2 lemon, juice
40ml olive oil
Pinch of salt and pepper
- Wash and prepare the ingredients together, add to a blender and blitz until smooth with a few lumps.
- If you don’t have a blender you can mash everything together in a pestle and mortar which is what I did.
- Store in an air tight container for up to 3 day or in the freezer for 1 month.
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