basil, kale and toasted walnut pesto (dairy free)
this pesto is currently a staple in my fridge. i've been buying big bunches of basil from the market and as soon as i get home i blend a batch, jar it up and use it throughout the week on chicken, eggs, fish, salads, pastas or sometimes i just get a spoon and eat it out of the jar. i'm an animal, but it tastes that good.. i'm actually eating some now as i type this.
when i first made this pesto i didn't have any parmesan in the house, so i cautiously made it without. turns out it tasted just as good? :o i also added in a few anchovies for extra flavour because i am a little obsessed with anchovies. they add more of that salty savoury kick, no fishy taste at all. i would highly suggest trying it, but you could leave them out or also swap them for some capers instead. and the final important step is toasting the walnuts. i just do it on a fry pan or under the grill until they smell nice and toasty about 3-5 minutes.
INGREDIENTS (1 jar)
- 3 cups of fresh basil leaves
- 1 cup of kale
- 1/2 cup of walnuts, toasted under the grill or on a fry pan
- juice of half a lemon
- 2 cloves of crushed garlic
- 5 anchovies (or capers)
- 1 cup of olive oil
- salt and pepper
add all ingredients into a food processor or a nutribullet and blend until smooth. jar it up!