I’m back for round two!
I’ve had a long day on my feet working for a jewellery stall in a shopping centre here in Bundaberg, so I’m going to make this a quick post.
In Gympie, I picked up some kale from a fruit and veg market that was according to the dude, grown “literally just down the road” – you can’t get much more local than that without growing it in your own yard (or van? Van garden? Hmm…)
It’s no secret that I love pesto…and garlic, and kale and lemon and almonds and so on. Anyway, I decided to whip up this pesto to stir through some pasta as a quick and easy meal, and we used the leftovers to spread in sandwiches (kale pesto, baby spinach, marinated red capsicum and sundried tomatoes). Yum.
*note: I made this with raw kale as I enjoy the taste, but if you don’t like the bitterness, it’s a good idea to blanch it first (by dropping it in boiling water until the leaves turn bright green, then transferring to a bowl of ice water). However, if you are going to heat it up (on pasta for example), you will end up losing a lot of the bitterness anyway.
Lemony Almond Kale Pesto
(makes about 2 cups)
1 bunch kale, washed and stems removed (*see note above)
150g raw almonds
2 large cloves garlic, roughly chopped
1/4 cup olive oil
Juice of 1 lemon
3 Tbsp nutritional yeast
3 Tbsp water (plus more if needed)
Add almonds and garlic to a food processor and pulse a few times until roughly chopped.
Roughly chop the kale and add it to the processor along with oil, lemon juice, salt and pepper. Process until well combined.
Add nutritional yeast and water and process to combine. If necessary, add water 1 Tbsp at a time until desired consistency is reached. Taste for seasoning and adjust if needed.
Use as a dip, spread, sauce, or pretty much whatever you can think of. Sometimes I like to just eat it on my finger.