January 21, 2015
I'm still on my cooking buzz and loving being back in the kitchen and eating a wider variety of foods. This kale pesto recipe is also one from the I Quit Sugar book (see last week's sugar-free bread recipe here) and is something I make every weekend for the week ahead. I stir it through eggs, add it to salads, use it as a dip for raw veggies and spread it on cheese. It's really delicious - everyone who has tried it loves it -, incredibly easy, cheap and quick to make and freezes well so, you can always stay stocked up.
1 medium bunch of kale
2 spring onions
2 small cloves of garlic (or 1 large)
3 tbsp olive oil
juice of 1 lemon
25g grated parmesan
salt and pepper
The most tedious part of this recipe is de-stemming the kale. If they are big leaves, I use a sharp knife down either side of the stem and tear up the leaves. Otherwise, simply pull the leaves away from the woody stem.
Steam the kale. Now, I don't have a steamer so, I put the kale in a colander over a pot of boiling water (don't let the water touch the colander) and cover the colander with the lid of the pot. You'll know it's done when the kale changed from a greyish, dusty green to a bright and vibrant shade. 2-3 minutes should suffice.
Add to a food processor/blender/hand blender with all of the other ingredients and blitz until smooth. As I said, a very basic recipe that takes maybe 10 minutes total to whip up. If you want to freeze this, press the pesto into a container and top with a thin layer of olive oil. Defost in the fridge and stir through the oil to rehydrate the pesto.