We all love food, don’t we? When I go to the supermarkets I started noticing that we have hundreds of choices when it comes to buying food or ingredients right?  After moving here being a vegetarian I started reading labels which I never did before!  As I wanted to be sure whatever I was buying it.  We also never ever bought ready made food which was not so popular in Indian then.  we use different kinds of oils in India which usually is to that state we come from isn't it interesting?

Kale famed as superfood belongs to the cruciferous family.  This is high in fiber (1 cup has 2.6grms), high in Iron, high in calcium, Fat-free, keeps cholesterol in check and rich in omega 3, Vitamin A, K and C.   Did you know that even though it is good for health? I read somewhere in Google search that it is not good for everybody.  You must also read about how it is best to eat it raw or cooked or steamed!
Let’s make this superfood pesto then…..

Kale and Almond Pesto with Roasted Red Peppers and goodness of Hemp seeds:
Author: Jayasri
Yields:  2 Cups
Prep time: 20 minutes
Total time: 15 minutes
Category: Sauce
Cuisine: Italian

INGREDIENTS:
300 grams  Kale*
50 grams of mixed herbs (Basil, Parsley, Oregano)
¼  cup Hemp seeds
1/3 cup Almonds
1 Large Red Pepper
4 Garlic cloves
10 large olives
½ tbsp chili flakes
1 tsp Himalayan pink salt
¼ to ½  cup Olive oil
¼ cup Parmesan cheese (optional)
METHOD:

1. Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry.
2. Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
3. Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.

4. Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.

5. In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.

6. You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
7.  Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly.

Disclaimer: This Post is in collaboration with Jamie's Italian, I am a big fan of  Jamie Oliver. I have been compensated for a small fee and the opinions are my own.

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Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide

Kale is categorised as one of the super foods for its high Nutritional value! Make this pesto with Kale for a super delicious creamy and rich in nutrient as an accompaniment

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 300 grams Kale
• 50 grams Mixed Herbs ( Basil, Parsley, Oregano)
• 1/4 Cup Hemp Seeds
• 1/3 Cup Almonds
• 1 Large Red Pepper
• 4 cloves garlic
• 1/2 tbsp chilli flakes
• 1 tsp Himalayan Pink salt ( adjust accordingly )
• 1/4 cup Parmesan cheese ( optional)

Instructions

• Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry
• Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.
• Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.
• Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.
• In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.
• You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it.   Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
• Taste and check if you need more salt and spice.  As some Kale may have a bitter taste.  Adjust accordingly

Notes

Superfood Kale Pesto - Jamie's Italian Buyer's guide

NOTES:
You can use different nuts such as walnut, cashew (my favourite and creamier!), Pine nuts (my daughter’s favourite), you can use Brazil nuts (buttery) and Macadamia nuts they are creamier too wouldn’t think of Pistachios though ????!
You can add more olive oil to thin it down and also helps in preserving pesto.  If you are using it in pasta you can even thin it down with a dash of cooked pasta water too.   Store it in air tight container in the refrigerator covered for up to a week.  I suppose you can also freeze pesto in Ice cube trays. Once frozen transfer them to freezer bags and use them as needed but don’t forget to thaw it.

FOR VEGAN VERSION: Use Nutritional yeast instead of Parmesan cheese or completely omit it.
FOR NUT FREE VERSION:  You seeds of Sunflower, Linseed, Pumpkin seeds, or any other seeds instead of nuts.  But use it in less quantity otherwise it might dominate the taste of pesto.

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