Apologies for the lack of posts recently, but I have been so busy with my pop-up vegan brunch and then baking cake for 200 people for a bloc party in Helsinki. I don’t think my oven has recovered yet! A quick thanks to everyone who came to the two events and and all the positive feedback, it was great to meet you. I am working on the menu for my next brunch already to be held September 24th.
In the meantime here is a recipe for a quick and easy kale pesto. It can be whipped up in seconds and tastes great on some homemade sun-dried tomato bread. It lasts well in the fridge, however I would bring it to room temperature before serving.
For other dip ideas click Hummus recipe – 4 ways
Quick Kale Pesto
100 g fresh kale
80 g whole almonds
1 clove of garlic (you can use a little less if you aren’t a huge garlic fan)
a good handful of fresh basil
Roughly rip the kale leaves, removing the inner stalks, and place them into a food processor. Add the almonds, garlic, basil, a generous squeeze of lemon juice, a good pinch of salt and a slug or two of good quality olive oil. I love to use ClearSpring’s Organic Extra Virgin Olive Oil
Pulse until you have a pesto like consistency. If it is too thick add a little extra oil. Check the seasoning and add an extra squeeze of lemon if you prefer a fresher lighter pesto.
Store in the fridge for up to 3 – 4 days.