Yum Kale Spinach Pesto is super easy to make its Gluten free can be nut or dairy free depending on your preference. Its a great way to use up any greens hiding in your veggie crisper and great to add to just about any meal or have just as a snack.
I had mine for lunch I just cooked some sweet potatoe chips the ones you see in the picture above and it was really good and filling.
Pestos are a great way to add nutrients to all of your meals use it on:
- carrot and celery sticks
- pizza (my favourite on cauliflower based pizza coming to blog)
I like it because its so easy, put all of your ingredients into a food processor or thermomix and pulse a few times and its done. You know exactly whats in it no hidden nasties!
It looks like I’ve used cheese but its actually nutritional yeast its a good source of B12 and it gives it a cheesy flavour. If you’ve ever wondered how vegans make cheese one of the ways is to add this to cashews with lemon juice it tastes amazing.
You can make this nut free as well by using Parmesan cheese or you could use sunflower or pumpkin seeds its such a versatile side. Take it on a picnic or a barbacue or make when you have friends or family coming over.
To make it even more nutrient dense you could add some super greens to it such as barley grass, spirulina (has a very distinct flavour) or chlorella. I dont usually I find the greens are enough on their own, you can add as much garlic as you like to, I love garlic the more you have the better I say and its great for the immune system.
Did you know that when the Egyptians built the pyramids they use to eat cloves of raw garlic every day to ward off sickness, dont think their breaths would have smelt that great though.
Ive always used garlic to fight infections, prevent getting sick and travelling its a natural antibiotic as well. If travelling overseas using a high dosage of 10 000 mg is best and take it a couple of weeks before you leave.
Recipe for Kale Spinach Pesto is below. Thanks for reading 🙂
- 1 cup of cashews soaked in water for a few hours
- 3 – 4 cloves garlic
- 2 cups (packed) spinach
- 1 bunch of kale
- ½ cup olive oil
- ½ cup nutritional yeast flakes (can use grass fed parmesan cheese)
- ¼ cup apple cider vinegar
- ½ -1 tsp sea salt
- Put all ingredients into food processor
- Pulse a few times until you get the desired chunkiness you like.
- Thermomix Instructions
- Put all ingredients into thermomix
- Turn dial to closed lid position
- Press turbo button 3 to 4 times until you get desired chunkiness.
For nut free version use 1 cup of pumpkin or sunflower seeds or use half and half.