If you’re stuck for ideas on how to use kale… this one is for you… and the kids, who won’t know they’re eating kale! 😉
This will last in your fridge for up to a week… and it makes a lovely gift when presented in a jar!
INTO YOUR FOOD PROCESSOR THROW:
- 1 clove garlic, chopped finely
- 6 large kale leaves, stems removed
- 1 bunch coriander, leaves and stems (or substitute with basil)
- 1/4 cup sunflower seeds (can substitute with pinenuts, cashews or macadamias)
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 Tbsp parmesan cheese (or 2 Tbsp nutritional yeast for a vegan pesto)
- Handful of rocket (optional)
Process until smooth (or not so long if you like it chunky/crunchy).
- Add black pepper & salt to taste
Great on pasta; as a dip with vegie sticks; as a spread on a wrap or pizza base, or use us a condiment on corn fritters!