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Kale, Sage and Walnut Pesto

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.

Ingredients

  • 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

Method

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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What you can do

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.

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