Month: September 2018

Cacao Granola

Cacao Granola

This cacao granola is the perfect breakfast- nutty, crispy, chewy and semi sweet. Enjoy with yoghurt or your favourite milk. You can even sprinkle it on ice-cream!

Snickers Stuffed Cookie Snowballs

Snickers Stuffed Cookie Snowballs

Cookies stuffed with Snickers which are then rolled in icing sugar. Oh lawd hold me. These little Snickers Stuffed Cookie Snowballs will crumble in to your mouth like shortbread on steroids. Delish! I was out grocery shopping a couple of weeks ago and as I […]

Kale Basil Pesto

Kale Basil Pesto

Basil pesto is an amazing addition to all manner of things and this Kale Basil Pesto is certainly no exception. I’ve dabbled in making pesto before and I think this recipe is hard to beat.

Store bought pesto is great if you’re in a pinch however there is nothing quite like home made pesto, it’s fresh and contains no preservatives which is a win win situation.

The first time I made this pesto I added raw kale which didn’t float my boat because the uncooked kale tasted gritty and wasn’t exactly a pleasurable texture to eat. This time around I decided to cook the kale before adding it to the food processor and it worked a treat. Kale is a tough leaf and cooking it beforehand softens the leaves, develops the flavour and intensifies the colour.

Toasting the pine nuts is also a must as it brings out the natural aroma of the nut and adds a wonderful flavour to the sauce. Also, make sure when adding the oil that you pour it into the running food processor in a very slow and steady stream so the sauce emulsifies. This recipe doesn’t use as much oil as others I’ve seen but that’s because I like my pesto a little dry so you can add more oil if you wish.

Kale Basil Pesto

So you may be thinking “Why do I need this much pesto?” and the answer is because you can add it to a whole heap of things! Pasta is an obvious use for this amazingly versatile condiment but you can also add it to your scrambled eggs, soups, burgers, mayo, pizzas, salad dressing, roasted veggies, on toast, on sandwiches, in mashed potato, in Cous Cous- really I could go on but you can see what I’m getting at.

You could even bottle this up and give it away to your friends as little home-made gifts or freeze it in ice cube trays so you’ve always got some on hand.

Enjoy!

Print Recipe
Kale Basil Pesto
A twist on traditional Basil Pesto. This pesto is a great addition to pasta sauces, scrambled eggs and other savoury dishes.
Cuisine Italian
Keyword Pesto
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Italian
Keyword Pesto
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Remove kale from stems and wash thoroughly then steam gently either on the stove or in the microwave for 10 minutes or until soft. Set aside to cool completely. This can be done ahead of time.
  2. Whilst the kale is steaming, toast pine nuts in a dry pan or in the oven until golden- move them around frequently and keep an eye on them so they don't burn. Leave aside to cool completely. This can be done ahead of time.
  3. Place basil leaves and cooked kale in to a food processor and pulse on high for one minute, stopping to scrape down the sides.
    Kale Basil Pesto
  4. Add pine nuts and pulse until pine nuts are blended in to the basil and kale.
    Kale Basil Pesto
  5. Add garlic and Parmesan cheese then pulse to combine.
  6. Turn on the food processor and gradually pour in the olive oil in a slow and steady stream. Pouring the oil in too quickly may cause the pesto to split. Add salt to taste.
  7. Store pesto in a glass jar or airtight container in the fridge for up to two weeks.
Recipe Notes

You can store this pesto in the freezer for up to three months.

Chilli Con Carne

Chilli Con Carne

Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal. I decided to make up a batch of this chilli a few […]