Vegan Kale Pesto
I live opposite the most charming couple. They are younger than me but wise beyond their years.
Here I was making complicated dishes only to be reminded in one gorgeous bowl, that simplicity is best.
Both teachers, my neighbours and their daughter are the picture of a happy family. I am so used to making meals for myself that I forget to blog dishes that can feed families.
Well, this one can. You can chuck this sauce in pretty much any pasta and it will yield platefuls of good, nutritious food. And if you’re single, that’s okay too. I’ve been spreading this on Provita’s and crackers all week and dusting them with some feta for some added protein.
Life is hard enough, right? Let’s simplify it.
Did you know: Pesto hails from Italy. It’s usually a combination of crushed garlic, basil, good olive oil, pine nuts, and a hard cheese like Pecorino or Parmesan and course salt. While modern times sees us making this sauce in a blender, it was originally pounded and crushed fine with a mortar.
Ingredients
3 cups kale
2 cups basil leaves
3 cloves fresh garlic, chopped roughly
juice of 1 lemon
1/2 tsp salt
1/8 cup walnuts
1/3 cup hemp seeds
1/3 cup Parmesan cheese, grated fine
1/3 cup garlic Avocado oil/olive oil (I mixed half and half)
Method
Chuck everything into a blender, except the oil.
Blend for 3 whole minutes and through the nozzle, pour in oil very slowly to bind the entire mixture. You can add more oil if you like.
Enjoy on crackers, in a pasta or on toast.
