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.
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.