This is a raw pesto dish hubby made for me one evening.
Served on a bed of raw zucchini noodles, it was one of the best homemade dinners I’ve had in a while.
Kale & Walnut Pesto
leaves from 1 bunch kale
1/4 cup walnuts
1 clove of garlic
1/4 cup olive oil
1 lemon – juiced and zested
sea salt and pepper
Blitz all ingredients in a food processor. Taste and adjust seasonings.
If you want a runnier pesto, add more olive oil. If you like it thick, it could also serve as a dip for vegetable crudites.
Quirky fact: Did you know walnuts have been revered since ancient times as a symbol of intelligence. It is attributed to the similarity of their kernels to that of the human brain. Enriched with health-benefiting nutrients, especially omega-3 fatty acids (a 25g serving provides a whopping 90% RDI), it’s an apt correlation.
It could also be called the ‘beauty’ nut, containing about 21g of Vitamin E per 100g (that’s 140% of your daily required levels!)
P.S. Walnut and kale is used here, as this is what was in our fridge. I don’t see why these ingredients couldn’t be substituted for similar items. Cashew and spinach pesto, anyone?