Tuesday, 12 January 2016

Vegan Kale Pesto #italian #pesto #jcookingodyssey

Vegan Kale Pesto,  deliciously fresh and flavourful, great mixed through pasta or pasta salad, spread on Bruccheta or add it in the making of toasted sandwiches..in a nut shall it paired with virtually everything.

Kale is one of our favourite greens, my fridge never runs out of it. I add in smoothie, make stir-fry, steam it or sometimes make kale crisp too.

Our daughter is a great fan of pasta, and always in search of Various kind of pesto recipe. Few months ago she found this recipe, she tried it and asked me to prepare. It was an instant hit !

This tasty, fresh and chunky pesto so vibrant in colour and flavours, made with a blend of green and healthy fresh kale, basil, toasted pine nuts and extra virgin olive oil.

Also I added lemon and basil extra virgin olive oil  which my daughter got me as gift from Morocco for my birthday.

You will need :-

  • 1 cup fresh curly kale 
  • 1 cup fresh basil leaves
  • 2/3 cup lightly toasted pine nuts ( you can use toasted almonds or walnuts)
  • 2-3 cloves garlic
  • 1/2 tsp. lemon zest
  • 1/4 cup extra virgin olive oil
  • 4 tbsp. Lemon and Basil extra virgin olive oil
  • 2 tsp. fresh lemon juice ( optional )
  • Pinch red chilli flakes ( optional )
  • Salt to taste
  • Freshly ground black pepper
  • 2 tbsp. Nutritional yeast 
Method :-
In a blender or food processor combine kale, basil, garlic and pine nuts.
Grind until you get coarsely mixture.
Now add olive oil, lemon juice, lemon zest, salt and blend until you get desired
consistency reached. 
Add nutritional yeast, red chilli flakes and pepper, blend once again, if you want thinner pesto add more olive oil.
Use it straight away or store in a jar and refrigerate for later use. 

Thank you for stopping by and reading this post ! We hope to see you again soon :)

1 comment:

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