Pesto is one of those great staples in life that makes a dish. A jar of pesto in everyone’s cupboard is a necessity for days when you want a quick and easy meal. However, for those who are dairy-free or want something easy, making your own pesto probably takes less time than getting to the shops and back to buy a jar. And that’s if you live next to a supermarket.
Served with pasta or courgetti spaghetti
This pesto uses kale as it quite a nice dense veg. The walnuts give it a naturally spicy taste and because of this, you don’t even realise there’s no cheese in it. This recipe uses half walnuts and half pine nuts as the pine nuts mellow it out.
It’s also important to use high quality extra virgin olive oil – you’ll immediately be able to tell the difference. Extra virgin olive oil is believed to increase heart health and many people swear by a tablespoon at least a day. This is a good way to get your dose!
Ingredients
- 4 large handfuls of de-stalked kale
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 1 clove of garlic
- 1/4 cup extra virgin olive oil
- Pinch of salt and pepper
Method
- Blend* everything together using a handblender or something like a Nutribullet – you don’t want to turn it into soup!
- Either mix a few tablespoons into freshly cooked pasta or courgetti spaghetti, or store in a well-sealed glass jar.
Let us know what you ate yours with!
If you’ve super-savvy, you can also make a big batch of this – store it in the fridge, sealed in a jar with an extra dash of extra virgin olive oil over the top and it’ll last for several weeks at least.
*If you’re looking for a blender but don’t want to go all out on a Nutribullet then Domu have a great range, including the Vonshef 3-in-1 handblender which also includes an egg whisk function!
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