I had heaps of basil (cause I planted heaps in my new veggie patch and can’t keep up with the major over-supply!). I also think the worm poo syrup I’ve been feeding it from my worm farm has also worked it’s magic.
With a bag full of kale, and plenty of nuts to choose from I set about experimenting with different quantities of each to come up with this great Paleo, gluten free and dairy free pesto recipe.
It’s awesome tossed through zuchini noodles with some sliced chicken breast and roasted cherry tomatoes. I put a big dollop on top of a paleo crumbed chicken breast the other day – magnifico!! I put some in my bolognese to add extra flavour.
It’s even great as a dip with nibbles. Perfect for entertaining and celebrations. No one would ever know there is no parmesan in it.
Basil, Kale, Cashew and Walnut pesto:
2 cups of packed torn kale leaves (with the stems removed)
1 cup of packed basil leaves
1 teaspoon of Himalayan salt
1/2 cup extra virgin olive oil
1/2 cup toasted walnuts
1/2 cup toasted raw cashews
(I toast the nuts together in a dry frypan until brown)
Place all the ingredients in a food processor and blend together until you reach your desired consistency. If you would like a runnier pesto, just add some more oil. Perfect for freezing.