Healthy Homemade Kale Basil Pesto

Healthy Homemade Kale Basil Pesto

Posted 2016-07-15 by GiGi GMV follow
This is a great 5 minutes vegetarian kale & basil pesto. It is so speedy-quick to make and tastes healthy, green and delicious. This pesto is so versatile because it compliments well with pasta and chicken.



Alternatively, I would add a few spoonfuls to scrambled eggs with goat cheese for breakfast. Or I can use it as a dip or a sandwich spread.

Seriously, this ultra green paste tastes absolutely wonderful.


Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 2 servings



Kale and Basil Pesto Ingredients

  • 1 bunch of Tuscan kale
  • 1/2 bunch fresh basil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup truffle olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper

  • Tonight I am making a kale pesto pasta for dinner and it is one of those dishes that hides the fact that it’s good for you.

  • 500g fresh egg fettuccine
  • 100g premium wagyu beef sausages (optional)
  • 1 large red capsicum
  • 50g pine nuts


  • Method



  • Trim off the kale ribs. Rinse kale and basil and leave to dry.
  • Place all the ingredients in a food processor.



  • Puree the kale, basil oilve oil, salt and lemon juice in a food processor until pesto pasty.
  • Add the parmesan cheese and pulse for further 30 seconds until desired consistency.
  • Taste and adjust seasonings.



  • Store the pesto into an airtight container and store in the fridge for up to 1 week.



  • Preheat the oven to 180C.
  • Lightly toast the pine nuts for 2-3 minutes. Remove and set aside.



  • Place the red capsicum on a baking tray. Roast, turning occasionally, until the skin is charred and blistered.
  • Peel the skin and discard. Slice the roasted capsicum into thin strips.
  • Grill the beef sausages until fully cooked. Slice in small discs.
  • Cook egg fettuccine according to packet instruction.



  • Stir a few tablespoons of pesto through the cooked pasta.



  • Toss in the beef sausages and roasted capsicum.
  • Served with toasted pine nuts and ample Parmesan cheese.



  • This is just a beautiful bowl of green!

    Get creative and use the leftover pesto on anything – eggs, roasted veggies, toasted bread or pizza!

    Related articles
    {Roasted Kale Chips Recipe}
    {Super Kale Vegetarian Tarts}
    {How to get some kale back into your diet}

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