Who doesn’t love a fragrant, savoury and delicious pesto? I adore pesto and the versatility of this simple "pasty" sauce. Not only is this recipe a concoction of so many nutrient rich ingredients—it's easy to make and won't kill the budget! Mix it into your favorite pasta for a burst of flavor or use it as spread on your favorite sandwich; whichever way you use it, this sauce won’t disappoint and a little goes a long way.
Makes ~1.5 cups
2 cups of loosely packed, washed & dried fresh kale leaves
1 cup of packed, washed & dried fresh basil leaves & stems
1/2 cup of almonds
1/2 cup of pumpkin seeds
3/4 cup of extra-virgin olive oil
2/3 cup of cow or goat feta cheese
2-3 cloves of peeled garlic
2 tablespoons of lemon juice
1 teaspoon of salt
Use a food processor to blend the kale, basil, almonds, pumpkin seeds, olive oil, feta, garlic, lemon juice and salt together until a smooth pasty consistency has been reached. Place contents in a container to store in the refrigerator for up to one week or store in the freezer.
Almonds and pumpkin seeds are more economical than the traditionally used pine nuts in this pesto, and they are both a great source of heart healthy fats. Pumpkin seeds are also a source of iron. Kale, one of the highest ranked anti-oxidant containing vegetables, provides an earthiness to the flavour of this pesto, is easily available in the winter, and is more economical than basil!
This was my supper tonight :) Enjoy!
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