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This kale, sage and walnut pesto is a nutrient-packed alternative to basil pesto. It's delicious tossed with pasta, as a sauce for vegetables or a dip with fresh bread.
Making pesto is a great way to stop food items like basil, or in this recipe kale, going to waste if you bought too much and couldn't use it all up.
I find this happens to me a lot with certain ingredients, as I am usually just cooking for two, especially with kale which I normally buy in huge bunches from the farmers markets.
This simple kale pesto will help you to stop any food from going to waste.
I have added in sage, which has a strong, distinctive flavour that goes well with rich ingredients, and walnuts too. I love this pesto coming into winter mixed with some roasted root vegetables, or on sweet potato gnocchi is another of my favourites.
- Half bunch of kale, stemmed
- Half cup fresh sage
- Half cup walnuts
- 1 clove garlic, chopped finely
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup nutritional yeast (or parmesan if not Vegan)
- Squirt of sweetner of your choice (agave, honey etc.)
- 1 tsp salt
- pepper to taste
In a large pot of boiling salted water, blanch kale for 1 minute, drain and let cool.
Mix kale and all other ingredients together in a food processor until blended well into a paste.
Store in a sealed container or jar in the fridge.
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Design a healthy vegetarian diet to downsize environmental footprint
Choosing to be a vegetarian can mean large savings of CO2 pollution. It does, however, raise important dietary health considerations and we recommend women always seek appropriate nutritional advice if considering this activity.