Pesto is such a staple in our house now. How did we live without it when we were kids? It is the most delicious condiment, not just for tossing through pasta for an easy mid-week meal (although of course that’s how it normally gets used up here), my daughter is obsessed with smearing a thick layer of pesto on toast for breakfast. Use it to stuff mushrooms, stir through boiled new potatoes or freshly steamed greens, add to sandwiches, dunk your chips in it… how else do you use pesto? We would love to hear your suggestions in the comments below.
I love that it’s a hit with the kids. It is beyond satisfying, watching them gleefully gobble up so many healthy ingredients. Nuts or seeds, raw herbs or other leafy greens like this kale version, olive oil, lemon juice, raw garlic… all super good! Home made pesto is the best-o. You’ve got to give it a try. For ease, use a food processor.
Liz x
Ingredients (fills an old jam jar)
- 100g kale (or use a mix of kale and basil or any herbs or greens you like eg nettles, spinach, fennel fronds, parsley, dill…)
- 100g pumpkin seeds (or any nut or seed you prefer)
- the juice of half a lemon (or a couple of tbsp of good vinegar)
- 1 garlic clove, peeled
- 2 tbsp nutritional yeast
- a big pinch of salt
- 100ml olive oil
Method
- Place all the ingredients into a food processor but only half the olive oil.
- Pulse until roughly combined then blend whilst drizzling in the other 50ml of olive oil until you achieve a beautiful pesto consistency – not too smooth.
- Scoop out into a clean jar and refrigerate. Use within the week.
