Kale & Basil Pesto

Don’t like kale?

You’re not alone.

But you can’t deny its outstanding nutritional value.

 
Kale Pesto

Kale Pesto

 

Food should be enjoyed, savoured and gratifying. So don’t get caught up forcing yourself to eat something you hate. However, sometimes you gotta do a ‘thinkin’ outta the box’ if eating greens aren’t on your priority list.

Kale is super cheap and easy to find organically (probably because it grows like a relentless weed). Nevertheless, it’s dark, green, and packed full of nutrients that support immune health, digestion, liver health & detoxification, hormone regulation, heart health and much more. It’s kinda powerful.

See below for 2 meal ideas using this jazzy kale pesto. The options are endless really, but it gives you a good idea of how versatile healthy sauces can be.

Ingredients

1 Bunch fresh basil

¼ bunch fresh kale

1 garlic clove

½ cup nut of choice (pine nuts, brazil nuts, hazelnuts, almonds, cashew) 

¼ cup olive oil

½ cup water

¼ cups nutritional yeast (optional) – adds cheesiness

S&P to taste

Note*

  • Lasts in fridge for 5 days

  • Lasts in freezer for 1 month

 

Chicken pesto salad:

Lunch or Dinner

xpbHDnMXQJWCBvA9oahjoQ.jpg

INGREDIENTS

  • 2 chicken breasts poached and shredded

  • 3-4 cups leafy green of choice

  • 1 bunch broccoli chopped into small bite size pieces (don’t waste stalks)

  • 2 cup green peas

  • ½ cup kalamata olives (optional)

  • ¼ cup kale & basil pesto

 

METHOD 

  1. Poach chicken - https://www.youtube.com/watch?v=7fJHNfpDcuA

  2. Shred chicken with a fork, or dice into bite sized cubes, allow to cool

  3. In a large bowl, pour boiling water over broccoli & green peas. Sit for 2 minutes. Then drain. Allow to cool, then combine chicken with pesto, leafy greens, zucchini & olives

  4. Season with S&P to taste.

 

Note* greens will wilt if combined with warm/ hot chicken. This is ok with spinach and kale, but I would suggest cooling the chicken first if using rocket or watercress.

 

Baked stuffed mushrooms for

lunch, dinner or a snack

 

INGREDIENTS 

  • 6 large Portobello mushrooms

  • ½ cup cooked quinoa (cook in bulk and save the rest in fridge for salads)

  • ¼ cup chopped brazil nuts

  • ¼ cup kale & basil pesto

METHOD

  1. Pre-heat oven to 180, and line a baking tray.

  2. Remove stalks from mushrooms and finely chop, along with brazil nuts.

  3. Combine Pesto, mushroom stalks, nuts and quinoa in a bowl. This is your stuffing.

  4. Place mushrooms on baking tray, not touching each other and evenly divide stuffing into the bottom side of the mushrooms. Bake for 20mins.

  5. See below for serving suggestions

 

Dinner: 2x Stuffed mushrooms + Sweet potato chips

1.     1 large sweet potato cut into fat chips.

2.     Rub in olive oil & sea salt

3.     Bake for 40mins

4.     Serve with mushrooms

*1/2 potato per person

 

Lunch: 2x Stuffed mushrooms + ½ cup quinoa and green veg of choice

Snack: 1x Stuffed mushroom

 

Georgie Gorman