Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost three grams of protein. I thought I’d try making a pesto or dip with raw kale, as another way to enjoy this super-green. Enjoy stirred through warm pasta, or spread onto some lovely wholemeal bread. Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂
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Total time
5
Meal
- lunches
- sides-light-meals-and-salads
Servings
6
Ingredients
- 2 handfuls of chopped kale
- 4 tbsp walnut pieces
- 1 tbsp nutritional yeast flakes
- ¼ tsp sea salt
- Pinch black pepper
- 3 tbsp olive oil
- 12 cherry tomatoes or 6 medium tomatoes, chopped
Instructions
- Place all ingredients together in a high-speed blender, like a Nutribullet and blend until smooth or a consistency you like is reached.
- Taste and add more seasoning if you need. If the pesto/dip is too thick, add more oil, or a splash of plant milk if you prefer. Enjoy!
Keywords
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