Quick Kale Pesto

Quick Kale Pesto

Nopea Lehtikaalipesto

Apologies for the lack of posts recently, but I have been so busy with my pop-up vegan brunch and then baking cake for 200 people for a bloc party in Helsinki.  I don’t think my oven has recovered yet!  A quick thanks to everyone who came to the two events and and all the positive feedback, it was great to meet you.  I am working on the menu for my next brunch already to be held September 24th.

In the meantime here is a recipe for a quick and easy kale pesto.  It can be whipped up in seconds and tastes great on some homemade sun-dried tomato bread.  It lasts well in the fridge, however I would bring it to room temperature before serving.

For other dip ideas click Hummus recipe – 4 ways

Quick Kale Pesto

100 g fresh kale

80 g whole almonds

1 clove of garlic (you can use a little less if you aren’t a huge garlic fan)

1 lemon

a good handful of fresh basil

olive oil

sea salt

Roughly rip the kale leaves, removing the inner stalks, and place them into a food processor.  Add the almonds, garlic, basil, a generous squeeze of lemon juice, a good pinch of salt and a slug or two of good quality olive oil.  I love to use ClearSpring’s Organic Extra Virgin Olive Oil

Pulse until you have a pesto like consistency.  If it is too thick add a little extra oil.  Check the seasoning and add an extra squeeze of lemon if you prefer a fresher lighter pesto.

Store in the fridge for up to 3 – 4 days.


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