Our pesto ingredients. Photo - Luisa Brimble
This tasty paste is a winter standby in the Ross family kitchen. It’s packed full of healthy nutrients, is endlessly versatile and simply delicious.
Kale pesto is a clever winter alternative to summer’s basil-powered savoury spread and a perfect way to make the most of our plentiful winter kale crop. We swirl it in through pasta with melted butter; spread it on toast; dollop it on hot Brussels sprouts; fold it as a surprise in a breakfast omelette; and spoon it over grilled fish and meat.
Note: Chia seeds are seeds from Salvia hispanica, native to Mexico and Guatemala, and used by the Aztecs as a grain crop. They are packed full of fibre, protein, antioxidants and omega-3. Use sesame seeds as an alternative.
What you need:
1 bunch kale
3 tbsp olive oil
1/2 cup cashews
¼ cup of chia seeds
1 lemon, juiced
2 cloves garlic, minced
salt and pepper
What to do:
Strip the kale leaves from the stalks. (The stalks can be frozen to use in vegetable stocks.)
Steam the kale leaves for 2-3 minutes.
Put the kale and all the ingredients, except the cheese and seasoning, in a food processor or blender. Process until creamy and smooth.
Spoon the paste into a jar and cover with olive oil. It keeps well. You can also freeze it into one-serve portions for later use.
Add grated parmesan and adjust seasoning just before using.
*Options: Replace cashews with pecans, almonds or walnuts. Try a grating of fresh nutmeg too.
Text: Linda Ross