I popped into Asda (my local supermarket) after work because we ran out of cream crackers. I’m really bad when it comes to shopping, because I might go somewhere for 1 item and then end up leaving with 20 (I then get an earful from mum asking where we are going to put it all).
I thought this might be a good opportunity to try and come up with a new dish. Nishant has recently turned vegetarian and is contemplating going vegan (I could never do that…I love KFC too much).
While I was roaming aimlessly up and down the aisles looking for the crackers, I thought to myself, “I wonder what kind of dishes Nishant could eat if he went vegan”. I then decided I would try and experiment when I got home and quickly scurried down a few other alises to pick up some vegan produce. I pondered on what I could do with all these ingredients – and voilà! – Kale pesto was born.
I decided to serve the pesto with some organic edamame spaghetti. It tasted pretty good, but generally with most vegan alternatives – the spaghetti was very pricey.
Kale pesto with sunflower seeds and walnuts (VG) (GF)
Yield: Makes 4 servings
- 75g Kale
- 1 tsp lemon juice
- Pinch of salt
- 2 tbsp sunflower seeds
- 1 tbsp walnuts (broken down)
- 1¼ tbsp extra virgin olive oil
- ¾ garlic clove
- Firstly you want to cook the kale until wilted, then put it aside for later. I washed and drained the kale and then put it in a bowl with 2 tablespoons of water and covered it in a microwave for 2 minutes on full power
- Toast the broken down walnuts and sunflower seeds in a pan until the seeds slightly darken in colour and you can really smell the natural oils on the walnuts (it smells so good)
- Either in a grinder or using a pestle and mortar, combine the kale and the rest of the ingredients until you get a rough grainy texture. Don’t over do it as you want the crunch of the seeds (you DON’T want a paste). Add more oil if needed to get the right consistency
- Combine the pesto with whatever you wish, coating it lightly (I mixed it with some edamame spaghetti)