Kale and Lemon Pesto

 

You can make pesto out of almost any leafs - amaranth, baby radishes, parsley and even carrot leafs. I bet you have never tried any of these! Pesto is a super quick meal "starter", can be eaten on sandwiches, with pasta,  soup and it can also be used in salad dressings. I always have a jar of a "weird" pesto in my fridge.

 

Kale is one the healthiest veggies around but only if cooked properly. To keep all the nutrition values of kale you can either lightly braise, steam for 5 minutes or eat it raw. I love it as a starring veggie in freshly pressed juices or in delicious pesto.

 

 

Kale, Green Apple and Ginger Juice

 

 

Kale and Lemon Pesto

(makes about 2 cups)

 

2 heaped cups kale, shredded

1/2 cashew nuts, toasted

about 1/3 cup vegetable oil (I used grape seed oil)

zest of one lemon

1/4 tsp chili flakes (optional)

2 tbsp yeast flakes or parmesan cheese if you are not vegan

salt and pepper to taste

 

 

Method :

1. Place all the ingredients, except the olive oil into a container of your blender. Blend on high speed until grainy paste texture .

2. Remove the plug from the lid and turn the blender on low. Begin pouring the olive oil in a thin stream into the blender. Keep pouring the olive oil until pest has creamy consistency . Switch of the blender and scrap the sides. Season if needed. Bled for 30 second more.

3. Store in the sterilized glass jar.