Vegan, gluten free, dairy free
Next time you have some extra kale make this simple kale pesto and store it for later. So easy!
You will need:
- a high power blender or bullet
- a pot of boiling water
- a strainer
- a jar with lid
- a bowl of ice water
Ingredients:
1 x bunch of kale or spinach (or whatever you have left over)
Extra virgin olive oil to cover
Salt and pepper to taste
Optional: A few slices of fresh garlic, a good squeeze of lemon juice, a handful of basil or parsley
Method:
• Strip your kale leaves from their stalks
• Drop them into your pot of boiling water for about 30 seconds or until the leaves go soft and turn vibrant green!
• Strain all the hot water by pouring through a strainer.
• Quickly submerge them into your bowl of ice. This will stop them cooking and keep them vibrant green.
• Once cooled, remove from ice water and squeeze out as much water as you can with your hands.
• Add to blender and cover with olive oil. Add any optional ingredients and blend until smooth and add a little salt and pepper to enhance the flavour.
• Add to jar and cover with more olive oil to create a natural air block.
• Keep in the fridge for up to 6 weeks or until colour fades.
• Use as a nutritious base for your pesto, add into your green curries just before serving or mix with lemon juice and salt and use as vibrant salad dressing.
Enjoy!
About the Chef
Simon Favorito: Executive Chef and Head of Wholefood Education
Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.
Simon offers conscious event catering, educational courses and personalised coaching that combines natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.
You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses around Sydney, be sure to visit Simon’s website Your Conscious Kitchen or his Instagram Page.