Do you guys still remember my recipe for ‘old skool’ pesto? I came up with it two years ago, back when my first cookbook came out (time flies when you’re powercooking!). I’m still crazy about toppings and dressings and this pesto has remained one of my favorites. Every Sunday I make a new batch to get me through the week. I love it! But you guys know how much I love to change things up and give ‘old’ recipes new twists… So I started experimenting and tada! Kale pesto it is!
Cook time -
Portion ca 350 g, 6¼ cup
150 g, 2 cups kale, raw, chopped
2 tbsp lemon juice
100 g, 1 cup hard, young goat’s cheese
50 g, ½ cup pecans or walnuts
1 clove garlic
50 ml, ¼ cup extra virgin olive oil
1 pinch cayenne pepper
a pinch of sea salt, to taste
Finely grind all the ingredients using a food processor. Taste and season with a bit of extra sea salt and lemon juice. Transfer to a mason jar and store in the fridge. The pesto will keep for a maximum of five days.
I like the pesto best on a crunchy cracker, but it can also be added to salads and pastas. What about you? Tag your powerfood creation on Facebook, Instagram and Twitter using my hashtag #renskroes and @renskroes so that I can see them too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!