Pistachio & Kale Pesto
Pesto is such a spring/summer condiment for me! Full of fresh aromatic basil, greens, and the right amount of spices, I made a dairy free vegan pesto to add on my pasta, gnocchi, and even dosa! It's inspired by one of the Green Kitchen Stories recipes (my favorite Scandinavian health conscious family).
- 3 big kale leaves, stems removed.
- 1/4 c toasted pistachios
- 1/4 c walnuts (preferably soaked overnight)
- 1/3 c olive oil
- 1 handful of basil leaves
- Juice of 1/2-1 a lime
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp fennel seeds
Bring a pot of hot water to a boil then lower to simmer. Drop the kale leaves in the hot water and leave it in there for 3-4 minutes or until the leaves soften up and the colour green becomes brighter. Remove from the hot water, wash with cold water and then set aside. In a small pan heat up a tbsp of the olive oil, drop in the salt, black pepper, and fennel seeds at a medium heat. Toast for 2-3 minutes then take off the heat. In a blender, add all the ingredients and blend to desired consistency!