10 Aug

Quick Pesto

If you are struggling for dinner choices tonight or want a quick easy midweek recipe try this:

Serve with 500g packet of pasta for 4, top up with serving extra vegetables – either roasted aubergines, salad, roasted broccoli and or cauliflower

1 bag organic kale, torn into pieces, remove stalks (if not organic soak in vinegar and water, then rinse)

2 cloves garlic, finely chopped or crushed

1 tsp barleygrass, chlorella (optional)

30g cashew nuts

handful parsley

In a saucepan, heat 1 tbsp. olive oil and add garlic, cook for 2-3 minutes

Add kale, add 2 tablespoons of water, salt and black pepper, put the lid on and heat at a medium temperature, until soft but still retaining its green colour – should take about 5-8 minutes

In a food processor add cashews and parsley and blend, then add cooked kale and more olive oil, approx 1-2 tbsp. more if needed. Blend to a pesto consistency.

Done and easy, I am serving with Dove’s Farm Buckwheat pasta, (I recommend this pasta as a gluten free alternative, it really is a good substitute for the real thing) and roasted aubergines.

Get children involved in making, washing and tearing up kale, pushing the button on food processor – get them involved in tasting for seasoning – anything to encourage them to eat their greens – this is very green

 

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