I make some variation of pesto every single week – whether it’s for a salad, pasta or to slather on a sandwich. You can’t go wrong with pesto when it’s homemade because it’s so freakin’ delicious, incredibly nutrient-dense and FULL of flavour.
So the other night, I got home late because I was teaching Eat Well Feel Well and I wanted something quick and tasty (so did my sweet man). Instead of a smoothie, which is my normal go-to meal in a cup when I am strapped for time (or tired from a busy day), I remembered I had a bunch of kale leftover from my weekend workshop, walnuts in the freezer and garlic. I always have fresh garlic – that’s a staple. These ingredients were just enough for a delicious meal for two!
I made a pesto in about 30 seconds flat and then boiled some water to make pasta. I used kamut pasta, but you could use any gluten-free pasta as well.
- 5-6 kale leaves, washed and ripped into large pieces (you can tear away from the stems too if you like)
- 1-2 garlic cloves (go easy on the fresh garlic if you are a newbie to this recipe)
- 1/2 cup fresh walnuts
- Squirt of half a fresh lemon
- 1/4 cup of extra-virgin olive oil (evoo)
- Pinch of sea salt
Method: Place all your ingredients into a food processor or high powered blender and chop on high for about 30 seconds to 1 minute. If you have a small food processor do it in batches. Give it a taste test and add whatever ingredient you feel it needs. I usually add more evoo. Mix it with your cooked pasta or into a salad.
The nice thing about pesto is that you can use just about any leafy green and you don’t have to use pine nuts to call it “pesto”!
The next day I had it for lunch on a bed of arugula, as you can see from my photo.
See how easy it is to eat delicious and incredibly nutritious food? This whole meal took me about 10 minutes from start to finish. That’s faster and cheaper than ordering a pizza! You can absolutely do this too.
If you love kale as much as I do, then you will enjoy these recipes too: