Pesto is one of the most versatile of sauces, and can make any meal a taste explosion. I like to add my Kale & Pumpkin Pesto to a big bowl of edamame bean spaghetti, for a protein packed, flavour packed, super fast evening meal, but you can add it to just about anything.
Pesto is one of my quick and simple meals when I’ve had a long day. It’s so gratifying, as I can go out into my garden, pick some fresh kale and rosemary and produce a meal within around 20 minutes. This gluten free and vegan recipe proves that you don’t need cheese to make a rich and tasty pesto.
135g Fresh Organic Kale – Chopped, with stalks removed
2 Sprigs Fresh Rosemary (Stalks Removed)
115ml Organic Extra Virgin Olive Oil
100g Organic Pumpkin Seeds
3 tablespoons Nutritional Yeast
3 Cloves Organic Garlic
1/4 teaspoon Himalayan Sea Salt
1 tablespoon Walnut Oil
Wash kale and rosemary, remove stalks and place into food processor.
Peel garlic and add all other ingredients.
Blend until smooth and with a slightly runny (but not too oily) consistency. Add more oil if you think it needs it.
Serve immediately with edamame spaghetti/pasta or dish of your choice.
And that’s it! So simple…
Now enjoy the rest of the evening, out of the kitchen!
I really hope you enjoy this recipe.
Thanks for reading!