Pesto is such a handy thing to have in the fridge and can really enhance so many foods from roasted vegetables to brushcetta and pasta dishes. The flavour of the basil is quite overpowering which means it’s a great way to sneak in more vegetables to enhance the nutritional profile.
We like to use kale but rocket, watercress or broccoli also work well. Not many of us eat raw kale but it’s anti-cancer properties are destroyed through cooking so this is a great way to make sure you’re getting a healthy dose. Plus basil contains compounds that protect our cells from free radical damage and as such, basil has also been found to have important anti-cancer benefits.
This is a very kid-friendly recipe and a great way to widen the repertoire of fussy eaters. Pesto also goes really well with courgette spaghetti although you may need some extra protein such as a piece of fish to go with that or you may find yourself hungry again later.
This pesto freezes really well even in a jar and is so easy to scoop out from frozen I do find it is one of my freezer staples.
- 60 g basil leaves
- 50 g pine kernels
- 30 g Parmesan cheese
- 2 tbsp olive oil
- 30 g kale
- 2 cloves garlic
- 1/2 lemon zest and juice
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- Place all the ingredients in a processor and blitz until a you have a lumpy paste.
- Serve immediately or store in a jar in the fridge. We like to freeze ours in ice cube trays and then decant into freezer bags as it's really handy to have to hand for a speedy pasta meal.
We hope you enjoy this recipe, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice.
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