Monday, 12 November 2018

Beetroot leaves and other greens Pesto

This pesto is must try especially if you have any leftover green leaves, carrot tops, celery leaves, broccoli leaves or herbs 🌿🌿 


you will need:

3 cups  mixture of kale (stalks removed), leaves, herbs
half a cup of nuts, almonds in my pesto ( use parmesan if you wish )
3 small cloves garlic
100 ml olive oil
1 Tbsp lemon juice
1/4 tsp salt or less

Blanch the kale together with the leaves for 3 minutes.
Ground the nuts using a hand-grinder.
Combine all ingredients and blend.
If you have a tall blender that's perfect.
If you have one of those powerful blender then you don't have to ground the nuts separate.
Alternatively chop the greens by hand and add the rest of the ingredients.
Keep the pesto in a clean jar in the fridge.
Also the pesto can be stored in an ice cube tray and defrosted when needed for sandwich spread, pasta bakes topping or used on home-made pizza 🍕











I am sharing this post with veghog  blog EAT YOUR GREENS 








9 comments:

  1. I do love kale pesto. And adore the freshness and colours of your contribution to EatYourGreens this month. Thank you. I love your mooli grater, I had something similar for cheese, but since moving home a few times got lost in transition somewhere, unless I got rid of it - cannot think why. so now I will have to look over the w/e to see if I still have it and dig it out.

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    Replies
    1. Thank you Shaheen, my mooli is from a charity shop of course :) things like that are no longer in the shops

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    2. I love charity shops for this reason, you will always find something unusual!

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  2. I like this sort of different pestos, I sometimes make one from radish tops, and kale is of course always great in pestos. Thank you for sharing with Eat Your Greens!

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    Replies
    1. sounds interesting pesto with radish tops and they are so easy to grow :)

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