This may be the best pesto I've made yet. It is based on this recipe from sweeter salt.
We've been serving this over pasta for a quick summer meal. Even Jon is a fan, and leafy greens (particularly uncooked) are not his favourite thing.
2 cups of chopped, raw kale
4 garlic scapes, chopped
1/4 cup cold-pressed virgin olive oil
1/4 cup whole raw hazelnuts
3 tbsp sunflower seeds
2 tbsp nutritional yeast
1 tbsp tahini
1/8 tsp onion powder
a few sprigs each of fresh parsley, basil, oregano and basil
salt and freshly ground black pepper to taste
Grind hazelnuts and sunflower seeds in a clean coffee/spice grinder, then add to food processor along with rest of ingredients. Pulse until fully blended, tasting periodically to see if anything more needs to be added (salt & more herbs will help if it seems bitter).
This makes a lot... can do 6-8 servings worth of pasta. To serve over pasta, I find it helps to drain the pasta, and then put the pot on the still-warm element (not hot) and stir until the pesto melts & coats the pasta.
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