Saturday, 9 March 2013

Kale Pesto & Parmesan

Ready to try the most delicious & healthy pesto pasta you've ever had? Good, then let's get started...
This is basically two recipes: vegan kale pesto, and a vegan alternative to parmesan.
Both are awesome. And pretty damn simple.

To make it extra healthy and awesome, I substituted the pasta itself for 'vegetable spaghetti'. I used a julienne peeler (but I'm sure a spiraliser would be even better) to cut carrots & courgettes into fine strips, then steamed them for a few minutes.

Kale Pesto

Finding a good vegan pesto can be difficult, but this is not just good. It's amazing. Really.
Using the kale added extra flavour & nutrition. Or, as my partner put it, made it taste 'like pesto, but better'.

You'll need:
  • 150g curly kale
  • large handful fresh basil
  • 4 cloves garlic (finely chopped)
  • juice of half a lemon
  • 4 Tablespoons (Tbsp.) oil (ideally extra virgin olive oil)
  • 1 Tbsp. nutritional yeast
  • handful whole almonds
  • 1/4 teaspoon (tsp.) salt
1. Steam the kale for a few minutes. If you don't have a steamer, microwave or boil it for 1 minute. Drain & put to one side.
2. Put the almonds in a blender & pulse until they become coarse grains.
3. Add all the other ingredients to the blender. Blend thoroughly, stopping to stir intermittently. If your blender struggles with this, add a tablespoon of water.
4. That's it (told you it was simple).


This is similarly delicious, and even simpler. Plus, it takes no more than a few minutes to make.
This makes a good cupful or so, so store leftovers in a sealed tub at room temperature.
Perfect for sprinkling generously over any pasta dish!

You'll need:
  • 1 Tbsp. cashews
  • 3 Tbsp. almonds
  • 2 Tbsp. nutritional yeast
  • 1/4 tsp. mustard powder
  • 1/4 tsp. salt.
1. Throw it all in the blender & pulse until it resembles fine breadcrumbs....Done. Ta-da!

Jen x

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