Winter Pesto with Kale, Rocket, Walnuts and Cashews
Homemade pesto is so fun and easy to make. It can practically be made with any leafy green, this time I have gone for a seasonal winter green, Kale.
Walnuts and cashews make this pesto luxurious and the rich parmesan really cuts through more than in the shop bought variety.
This recipe makes two jars worth and is packed full of super zinging vitamins needed at winter time.
75g parmesan or grana padano cheese
3 cloves of garlic
100ml extra virgin olive oil
1 lemon, juice of
salt & pepper to taste
Start my bringing a large pan of water to the boil and blanch the kale for 3-4 min until tender. Drain the kale and set aside.
Wash the rocket and dry with a clean dish cloth.
Using a food processor, wiz the cheese, nuts and garlic for a few seconds. Then add the kale and rocket. The rocket might not fit at first, but once the kale is blended, it should fit. Add the oil, lemon, salt and pepper and wiz again.
Store in the fridge, and eat on pasta within one week.
What a great way to use kale! And your photos are just gorgeous, as always.
You are sweet! Thank you. Its a lovely taste, a little milder then traditional basil, but you feel good for eating it. Like you’ve done the kale proud!
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