This is a lovely twist on traditional pesto and is still super quick to whip up. Dark green kale is the number one vegetable on the ORAC scale (oxygen radical absorbance capacity), so has the highest levels of antioxidants of all vegetables. Kale also contains more calcium and iron than any other vegetable and a single portion contains twice the recommended daily allowance of vitamin C, which helps with the absorption of the iron.
For the pesto you will need:
1/2 bag of kale
1 garlic clove
Juice of half a lemon
Handful of pine nuts, toasted
Parmesan cheese, grated
Olive or rapeseed oil
Lightly boil the kale for a few minutes, then drain and squeeze out excess water. Pop into a blender and blitz. Crush the garlic then add to the blender along with the pine nuts, parmesan (it’s up to you how cheesy you like it), a squeeze of lemon and a glug of oil. Blitz again and add enough lemon juice and oil so the mixture comes together, hey pesto!
We boiled a bit of wholemeal fusilli to go with the pesto, getting a little more fibre into the meal than the standard white pasta provides.
Kale is such a nutritious vegetable and is easy to add in to meals. Also, if you put a handful in a bowl, put a lid on and pop into the microwave for 4 or 5 minutes it turns into kale crisps that taste like crispy seaweed! Dive in!