Nutrition (per serving)
Calories 259 Fat 31.2g Saturates 3.9g Sugars 1.4g Salt 0.5g Protein 12g
Toast the pine nuts dry in a small pan on a very low flame until they are lightly browned, about 3-5 minutes. Place all the ingredients except the salt into your food processor or high-speed blender, and pulse until the mixture is blended and creamy. You can add a little more olive oil here as you like.
Add a pinch of Celtic salt, or to taste. If you find the kale slightly bitter, feel free to add a small amount of stevia or other low-glycaemic natural sweetener to your liking.
To keep this dish raw, simply make zucchini noodles as pictured by first removing the skins, then making thin ribbons with a potato peeler or a spiralizer. It’s a good idea to drain the noodles in a colander while you're preparing the pesto, setting your table, etc., to release the excess water. (Rule of thumb: 1-2 courgettes (zucchinis) per person, depending on how ravenous you are.)
For a cooked dish, warm in a pan on a low flame, and toss with cooked pasta, potatoes, grains or vegetables. This freezes well, also, so make an extra batch!
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