Traditional basil, pinenut, and parmesan pesto is delicious and decadent, but it is also pricey and can’t be made year round due to the seasonal ingredients. For me, not being able to eat pesto year round is a real problem; so I make a slightly different version of pesto which is easily adaptable and can be extra nourishing.
Prep time: 10 minutes
Total time: 10 minutes
Ingredients
2 cups of kale, stems removed
2 cups of parsley or basil or coriander
2-3 clove of garlic
1/2 cup of walnuts, cashews or almonds
2-3 tbsp of lemon juice and the zest of one lemon
1/4 – 1/2 a cup of olive oil (depends on how runny you like your pesto)
Salt and pepper to taste
Instructions
- Place the kale and herbs and garlic into the food processor, and pulse until well chopped.
- Put in the nuts, lemon juice and zest, and salt and pepper and pulse 4-5 times.
- Slowly pour in the olive oil while the processor is running on slow, keeping adding the oil until the pesto is the desired consistency.
- Store pesto in a glass jar in the fridge, it will keep for 4-5 days.
