This Kale Pesto Recipe is dairy and nut free because that’s how I like to freeze and cook with it. Feel free to add 1/4-1/2 cup of roasted nuts and 1/4 cup pf parmesan cheese if that’s what you fancy. I have a confession, I don’t like kale. The truth is, I started eating it after I found out I was pregnant with my firstborn convincing myself I liked it after hearing it was the most nutrient dense vegetable. Why is it that we eat some ‘healthy foods’ just because they are good for us when there are others that are equally as good for us that we actually enjoy?
Quite often as we eat through our box of organics, Kale is the last thing that sits in our veggie drawer at the end of the week. Sometimes I use it to make salads, hide it in my nourishing vegetable soup, and other times, of late I’ve released myself to let it go a week then just toss the soggy kale in the bin and move on. This week, I had some extra time to get creative. So here it is. my best answer to what to do with kale when you don’t like it.
Dairy Free Kale Pesto
- 1 buch kale
- 1/2 cup quality extra virgin olive oil
- 2 tsp Celtic sea salt
- 2 cloves of garlic (or more)
- 1 lemon, rind removed and deseeded (or you can juice the lemon)
- Place all ingredients into a blender and blend.
- From here I freeze it in small portions to add to salad dressings, pasta sauces, salads, dips and marinades. Easy and no waste.
I used to squeeze my lemons and just add the juice, then I discovered that blending the whole lemon minus as many seeds as you can find works just as well and takes less time. There’s something within me that things somehow maybe the substance of the lemon is good for me too. Who knows? The odd pip gets blended up and it’s same, same.