Kale & Walnut Pesto

Kale & Walnut Pesto

Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost three grams of protein. I thought I’d try making a pesto or dip with raw kale, as another way to enjoy this super-green. Enjoy stirred through warm pasta, or spread onto some lovely wholemeal bread. Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly
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Preparation time

Cook time

Total time

5

Meal

  • lunches
  • sides-light-meals-and-salads

Servings

6

Ingredients

  • 2 handfuls of chopped kale
  • 4 tbsp walnut pieces
  • 1 tbsp nutritional yeast flakes
  • ¼ tsp sea salt
  • Pinch black pepper
  • 3 tbsp olive oil
  • 12 cherry tomatoes or 6 medium tomatoes, chopped

Instructions

  1. Place all ingredients together in a high-speed blender, like a Nutribullet and blend until smooth or a consistency you like is reached.
  2. Taste and add more seasoning if you need. If the pesto/dip is too thick, add more oil, or a splash of plant milk if you prefer. Enjoy!

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