I don’t know why I thought that making my own pesto would be such a chore, but even in my hungover state it only took 10 minutes. Good thing, too, as I’d spent the previous evening dancing the night away – along with 60,000 other people – to Britney Spears at Brighton Pride. The last time I saw Britney thrust her way across a stage in her knickers was back in 2003, and she hasn’t changed a bit. Unfortunately, the same cannot be said for me, although I did manage to squeeze my rather soft 34-year-old self into a corset and some fishnets – classy.
Anyway, so Sunday morning was a bleak affair, waking up with panda eyes and covered in other people’s glitter. I couldn’t face leaving the house’ so made do with what I had – a bit of kale, a handful of walnuts and an overactive basil plant. I hope you enjoy the results stirred through some delicious pasta.
Kale and walnut pesto
Makes 8 servings / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df ❄
You’ll need: A food processor
50g walnuts (aprox one handful)
2 garlic cloves, peeled and roughly sliced
1 handful of kale, heavier stems removed and discarded
30g fresh basil
Salt and pepper
4 tbs extra virgin olive oil
V– Vegetarian Vn– Vegan Gf– Gluten free Df– Dairy free ❄– Freezable
❄ Suitable for home freezing in an airtight container. Consume within 3 months.
1. Roughly peel and chop the garlic before adding it to a food processor, along with the walnuts and a handful of kale (heavier stems removed). Blitz on full for about 10 seconds or until you have a rough paste.
2. Add the fresh basil, a good sprinkle of salt and pepper and give it another blitz – this time for a bit longer until you have a slightly smoother paste.
3. Lastly, add 3 tbs of extra virgin olive oil before blending for a final time (how long you blend is up to you depending on how smooth you like your pesto).
4. Spoon into a jar and top with 1 tbs of extra virgin olive oil. Store in the fridge for up to a week and enjoy stirred through pasta, drizzled on salads or simply spread on toast. Tasty!
If you’ve had a go at making my pesto or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org