Saturday, July 14, 2012

Kale, Garlic Scape and Hazelnut Pesto

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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