Kale or borecole (Brassica oleracea Acephala Group) is a type of cabbage with green or purple leaves, in which the central leaves do not form a head. Kale is very high in beta carotene, vitamin K, vitamin C, is rich in calcium. Its other chemical components cause it to be considered as having potent anti-cancer properties. Try this kale pesto recipe for an alternative way to include kale in your diet.
Makes: 300 ml
- 4 cups (268 g) chopped kale
- 1/2 cup (120 ml) olive oil
- 2 teaspoons red wine vinegar
- 1/4 cup (60 g) roasted red pepper
- 2 garlic cloves, roasted, peeled
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon lemon zest
- 2 tablespoons (14 g) toasted pepitas
- 1/2 cup (20 g) fresh spinach, loosely packed
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- In a large pot of salted, boiling water, blanch kale for 4 minutes. Shock in a bowl filled with ice and water; strain.
- Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
- Place all ingredients into a blender and secure lid. Use the on/off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.
- Serve as you would use pesto.