Kale and Sundried Tomato Pesto, simply delicious
Its always a good idea to have pesto's in the fridge as they can be used in a variety of ways especially when under pressure to get meals out and you just need that little something extra.
Pesto comes from Genoa in Northern Italy. Traditionally it is made from crushed garlic, basil, pinenuts, Olive Oil, Parmigiano Reggiano (Parmasan Cheese) and Fiore Sardo (sheep milk cheese).
The word pesto comes from the Genoese word Pesta which means 'to pound or to crush'.
These days there are an amazing variety of pesto variations out there.
The various ways I use pesto are
This Kale and Sun dried Tomato Pesto is a 'cracker' with bold flavour and teaming with nutrients. Kale, sunflower seeds, almonds, sun dried tomatoes, garlic, lemon and olive oil is all you need. It literally takes 5 minutes to make, even get the older kids to make it when time is of the essence. This red kale has come from my own garden and is very easy to grow.
Kale and Sun dried Tomato Pesto
1/3 cup of Sunflower Seeds
1/3 cup of almonds
1 cup of Sun dried Tomatoes in oil
3/4 cup of Olive oil
A large bunch of kale with stems removed, washed and chopped.
Juice and zest of 1/2 to 1 lemon (depending on lemon size and juice content)
2 garlic cloves finely chopped
Himalayan Salt to taste
Cracked Black Pepper to taste
Place all the ingredients in the food processor and whizz for 1 - 2 minutes depending of required consistency. Keeps in the fridge for one week or can freeze up to 3 months.