There’s so much that’s great about pesto. It adds big flavour to all sorts of dishes! You can toss pesto with pasta, spread it over bread, add it to roasted vegetables or salmon, use it as a dipping sauce or even add it to your tomato sauce. There is just no wrong way to enjoy this flavourful sauce.
The best part about making this tasty sauce is that you can be flexible. Pesto is traditionally made with a combination of herbs such as basil, mint, parsley and cilantro. For this recipe I used basil. I’ve also added a green vegetable to the mix: kale. Great tasting olive oil and walnuts are also used. Now, pesto is also traditionally made with pine nuts, but pecans, walnuts or hazelnuts can be used as substitutes. Walnuts yield a flavour closest to traditional pesto made with pine nuts.
This pesto is vegan; great for plant-based foodies. You have the option to add nutritional yeast for a cheesy parmesan flavour, but believe me you will not miss it. Make sure to have a good food processor on hand for smooth blending.
2 cups kale leaves, remove stems
1 cup fresh basil leaves
¾ cup walnuts, raw
3 tbsp extra virgin olive oil (add additional olive oil as needed when blending)
1 small lemon, squeeze juice
2 tsp nutritional yeast (optional)
1 clove garlic
Sea salt and freshly ground pepper to taste
Please all ingredients in a food processor. Process until smooth. Season to taste with salt and pepper.
Prep time: 5 minutes
As always, thanks for visiting my blog. Enjoy making this fresh, nutty, herbaceous recipe. Be sure to share your version and pics with me should you try it out.
See more: Cooking Green Goodness