This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
Did you know that Saturday was National Kale Day? Normally, veggies don’t garner much controversy but, you’d have to agree, kale is pretty divisive.
Some people love it, others mock it ruthlessly. For some it’s a symbol of Hipster culture… and that can go either way.
But one thing we can all agree on? It’s VERY good for you. Leafy greens are rich in iron, calcium and vitamin C.
So if kale smoothies aren’t your jam and you just can’t bring yourself to add it in with the ole meat and three veg, how about this delicious pesto? All the goodness – plus you can top it with a bucketload of cheese.
Give it a try this week. Once it’s made, simply toss through hot pasta and serve with grated Parmesan. And don’t forget to tag us @ziggysfresh in your pics!
- 1 bunch kale
- 2 cloves garlic (smoked is best, available at Ziggys!)
- juice of half a lemon
- handful of basil leaves
- 1/4 cup toasted pine nuts
- 1/4 cup cold water
- 1/2 cup olive oil
- pinch of salt
- Wash the kale and remove the stalks.
- Place in a food processor with all the ingredients except the olive oil.
- Blitz until fairly well processed. You may need to scrape the sides a couple times.
- With the motor running, add the olive oil in a steady stream.
- Store in a jar in the fridge for up to three days but much better used fresh.
- Serving suggestion: boil some pasta til al dente, reserving one cup of pasta water. Tip the pasta back into the saucepan over medium heat. Add a generous amount of pesto and some of the pasta water to loosen. Stir and top with lashings of grated cheese. Serve immediately.