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A fantastic dairy-free, gluten-free take on traditional pesto with amped up nutritional value with the addition of super green kale. I'm a bit of a kale addict, so I'm always excited to find new ways to add it into my diet. But don't despair, if you're not a fellow kale lover, you'll not even notice the taste in this recipe, yet you'll get all the nutritional benefits. It only takes a few minutes to make and it much better value than buying the small jars in the super market, and much better quality ingredients.
This is a really versatile sauce - you can use it traditionally with pasta, or how about some 'courgetti'? Its also delicious stirred into grains (last week I made a yummy rice dish with roasted squash, sweet potatoes and sprouted lentils and alfalfa, and stirred in the pesto), and its great as a spread for bruscetta, toast, or pizza! Get creative and enjoy.
Blitz all ingredients in a food processor, except for the olive oil. Once well blended, start to add the olive oil a little at a time until you reach your desired consistency.
Store in a glass jar in the fridge