Prep Time:5 mins, Cook Time: 0 mins, Total Time: 5 mins
December 29, 2013
Regular readers will probably remember homemade pesto became a bit of an obsession of mine in the early part of this year, starting with my new year Parsley & Almond Pesto, quickly moving on to a peppery Rocket Pesto that’s naughtily divine on a Double Rocket Pizza. Followed by my favourite to date of them all (but it’s only marginal), a Stilton, Parsley & Walnut Pesto that’s delectable with spaghetti and a generous scattering of roasted mushrooms. And incidentally a good use for any lingering morsels of christmas Stilton.
As for Kale Pesto, this is probably my healthiest pesto recipe to date. Kale being the super veg that it is. Plus I’ve switched my usual olive for rapeseed oil, as I am increasingly doing across all my cooking these days. Containing less than half the saturated fat of the former and higher in Omegas 3, 6 and 9 than any other vegetable oil, what’s not to love about this glorious yellow British wonder-oil?. And I haven’t even mentioned it’s considerably cheaper price. I use a delicious local Brockmanton rapeseed oil, produced literally a stone’s throw from my Mum and Dad’s house near Leominster.
And if you’ve never made homemade pesto, then it really is a doddle. I promise. Absolutely nothing more than throwing all the ingredients in a processor, or a bowl with a stick blender (or even by hand with a pestle and mortar but this always seems too much like hard work for me!). And once you’ve made your own there’ll be no stopping you. Do check out this blog as a guide to what greenery, nuts, oils, cheeses etc work.
Pesto’s also a great way to get a few extra greens into little tummies. My wee boy adores his ‘green sauce’, goes crazy for it in fact, eating it by the spoonful given half the chance! Smoothed through pasta with an ample amount of extra veggies this is a pretty healthy and speedy dinner all in all. Just wish his big sister was quite so enthusiastic!
I’m entering my post to Pasta Please, an event run by Jac of Tinned Tomatoes and this month hosted by Elizabeth’s Kitchen with the theme of ‘Pasta Dishes in Under Half an Hour‘ which of course homemade pesto and pasta is a doddle to do in this timeframe. And regularly is around here!
Kale, Rapeseed Oil, Walnuts, Garlic
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Hiding Veggies, Pasta, Pizzas, Tarts, Pastries, Savoury Nibbles, Sandwiches, Vegetarians, Homemade Pesto Obsessives
Feel free to replace any of the pesto ingredients, experiment with different oils, nuts, cheeses, greenery, as per my Stilton, Walnut & Parsley Pesto post
A food processor or stick blender. Or even a pestle and mortar.
Ingredients Prep Time:5 mins, Cook Time: 0 mins, Total Time: 5 mins
100g kale, washed and dried
1 handful basil leaves
1 large clove garlic, peeled and chopped
75ml rapeseed oil
juice of 1/2 lemon
salt and pepper
60g Parmesan or Grana Padano, finely grated
1) Place the kale, basil, garlic, oil, lemon juice and a pinch each of salt and pepper in a food processor and pulse until the kale is broken down
2) Add the walnuts and cheese and whiz again until a suitable texture is achieved. I like mine fairly rustic.
3) Taste and add more oil, lemon juice, salt or pepper or cheese to suit.