This is a cooked pesto!
This bright green pesto is a little bit more digestible than the classic basil pesto, sauteing the kale and rocket makes them more stomach friendly.
Especially from an Ayurvedic perspective.
In this picture I show you how to clean the kale from the tough stem part. Normally if I prepare a soup I use them, but for the pesto they are too heavy.
You can use it on toast for breakfast with some creamy goat cheese, or on your pasta, or to flavor steamed vegetables and cannellini beans. These are just some ideas. If you make your own, please share your recipe with me!
Ingredients:
100 gr of cleaned kale leaves
100 gr of rocket leaves
An hand full of fresh basil leaves if in season
1/2 cup of sunflower seeds and pumpkin seed mixed or other nuts of your choice
2 garlic cloves
1/4 teaspoon salt
1 tablespoon of nutritional yeast or parmesan
3/4 cup of olive oil
1 tablespoon of lemon juice
A little bit of water
Instructions:
Clean the kale and the rocket of the big, tough stems.
Pulse the clean greens in your food processor until they look minced.
Then massage them with your hand and add the salt.
Meanwhile stir fry the sliced garlic and the seeds/nuts with a little bit of olive oil.
Now return to your food processor and when the seeds mix is cooled down, add the basil, lemon juice, nutritional yeast or parmesan, olive oil and maybe 2 tablespoons of water just to get it going.
I like it with some bits under my teeth, with texture!
To store in the fridge, I add some olive oil on the top of the jar, acting as a sealer to avoid discoloration and molding. Not that usually lasts long enough to go moldy!
