I LOVE pesto and have often been caught eating it from the jar with a spoon.
When I made the tough decision to give up dairy I instantly knew I'd need to set out to recreate this delicious condement. But why recreate when you can reinvent? This super charged pesto is oozing with nutrients, bursting with flavour and keeps well in the fridge for at least a week (assuming you have the willpower to leave it alone for that long).
This recipe is as delicious as it is nutrient dense - loaded with iron, calcium, zinc and essential fatty acids (good fats) plus of course a great immune booster with 3 whole cloves of garlic. For this very reason it's probably a meal best enjoyed at home rather than lunch at your desk (unless you're fending off pesky vampires at the office of course).
Hot tip: As funny as it sounds, this pesto can actually make a really good cheese substitute too, to make it thicker and "cheesier" substitute half of the olive oil with extra virgin coconut oil. Seriously it's just too good. Give it a go!
Homemade "Super Pesto"
2 handfuls of fresh basil leaves
2 Tbsp pine nuts
1 handful kale
1/2 a cup of extra virgin olive oil
3 cloves of garlic
2 tsp apple cider vinegar
Pinch of salt
To make pesto take all ingredients above and blend together using a food processor, good quality blender or simple morter and pestle. I used my magic bullet which blends everything easily and quickly with little cleanup.
Place pesto in a jar as you'll need only 1Tbsp for the recipe below with plenty to spare for future inspired creations this week.
Want a great recipe idea to use your pesto with? Click Here for my Pesto Scrambled Eggs with StirFry Greens & Freshly Ground Pecans.