Fabulous Food: Kale Pesto

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Welcome to the first of our six part Fabulous Food series. I love great food and one of my must-have kitchen appliances is my stick mixer. That’s why I’ve decided to share with you six of my favourite recipes using this handy kitchen whizz.

To spice things up a bit you’ll also get the chance to win your very own Electrolux Turbo Pro Stick Mixer valued at $199.95.

The first recipe in our series is super tasty and a great way to enjoy kale which is packed full of beta carotene, vitamin K, vitamin C and  calcium. It’s also known to have potent anti-cancer properties.

So check out my fool-proof (not to mention delicious) recipe for Kale Pesto and scroll down to enter to win.

 

KALE PESTO

Makes 1 cup, enough for 6-8 servings of pasta

INGREDIENTS

1/2 cup chopped pine nuts

1 bunch kale, trimmed, rinsed, and chopped

1 cup grated parmesan cheese

1/2 cup extra-virgin olive oil

2-3 cloves garlic, chopped

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

1. Toast pine nuts in the oven or a frying pan until they’re golden and fragrant. This only takes a couple minutes, so keep an eye on them. Let cool.

2.  Wash and dry kale. Trim all of the stems off. You should just have the leaves left.

3.  Bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to the boil, swirl the kale around a few times until it becomes limp.

4.  Drain the kale and plunge it into the cold water. Drain again, then place on a clean tea towel and blot away the moisture.

5.  Place the nuts, kale, parmesan, olive oil, garlic, lemon juice, salt, and pepper in a blender. Purée until smooth. You may need to add more olive oil to reach the desired consistency.

6. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.

7.  Enjoy mixed into pasta and topped with grated parmesan and pine nuts, on your favourite pizza or on toast for a light healthy snack.

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Above: Getting ready to start.

 

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Above: Stems neatly trimmed off the kale.

 

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Above: Blot kale dry on a tea towel.

 

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Above: The fun part.

 

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Above: The finished result.

 

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Above: Kale pesto is perfect mixed into your favourite pasta.

 

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WIN WIN WIN

To enter to win your very own Electrolux Turbo Pro Stick Mixer, $199.95 simply tell us in the comments below why you need one of these little kitchen whizz’s in your life. Then click HERE to officially enter.

Everyone who has entered will automatically go in the draw to win. Winners will be drawn and announced here at the end of our six week recipe series.

Good luck!

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