My basil plant has continued to thrive despite Sydney’s recent spate of cold weather, enjoying its sunny spot on our front porch. As a result, we’ve been blessed with an abundance of fragrant basil leaves throughout winter, which inspired this recipe.
Stir Kale Pesto through your favourite wholemeal or legume pasta, dollop it on baked potatoes, or serve it as a dip with vegetable crudités.
Ingredients:
5-6 large kale leaves (150 g after destemming)
1 cup basil leaves
1/4 cup parsley
2-3 cloves garlic, peeled
1/2 cup walnuts
3 cups cooked white beans (e.g. great northern beans, cannellini beans)
juice of 2-3 lemons, to taste
1/2 cup savoury yeast flakes/nutritional yeast
Method:
Place all ingredients in a food processor or high powered blender and blend on high speed until smooth. Taste and add extra lemon juice if you like it sharper! Depending on your food processor or blender, you may need to drizzle in a small amount of water to allow the blades to turn.
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