I love getting my weekly veg box delivery. I like that it forces me to include a wide variety of fruits and vegetables in to my diet. This week, when I saw a huge bag of beautiful dark green kale arrive, I knew I was going to definitely make a gorgeous green pesto out of it, and I did, and here it is:
Vegan Kale Pesto (makes a good soup-bowl sized amount):
Kale is an awesomely good source of iron, vitamins A, B-6, C & K and rammed full of antioxidants. Cashews are also a great provider of B vitamins and minerals such as magnesium, copper and zinc and a good source of mono-unsaturated fatty acids. They are full of soluble dietary fibre too.
- 1 large-ish bag of kale, washed & tough stalks cut out
- 2/3cup of cashew nuts
- 2/3 cup extra virgin olive oil
- 1 clove garlic
- 1/4cup green olives
- 3tbsp nutritional yeast flakes
- juice of 2 lemons
- 1/4cup cyder vinegar
- 1tsp ground nutmeg
- salt & pepper
- Cut the kale up a bit to help with blending later on.
- Cook the kale in salted boiling water until *just* cooked, drain.
- Blend kale along with all other ingredients – make sure that you add the oil a bit at a time, you may not need it all, or you may need a little more.
- When the pesto is blended to your preferred consistency, check for seasoning.
I love to serve this pesto as a stunningly green pasta salad dressing, teamed with tomatoes, chickpeas and pine-nuts, or over hot potatoes. Try adding in to soups, or mixing with cottage cheese as a topping for cracker breads. Use as you would any other pesto really!
I find that this pesto will keep well in the fridge for a few days, or, if you are unlikely to get through it all, pop in to ice cube trays, freeze and then bag up for later – add a couple of frozen cubes in to soups/stews to cook through, or defrost in the fridge and use as before.
Don’t let your kale go sad and floppy at the back of your fridge, go and give it a try!by