The Christmas holidays are approaching fast! It is a time full of family, laughter, presents and lots of eating and drinking. Even before the Christmas day festivities begin there are office parties and last minute get togethers with friends and just general entertaining.
However, one thing I don’t enjoy about this Christmas period is the overload on unhealthy snacks and food. There are only so much cream cheese dip and Camembert with fig preserve I can eat and the prospect an expanding Christmas waistline is not a happy one. To be honest, I always land up craving something clean, healthy and delicious. Something that you know is good for you.
Luckily, I recently discovered Kale Pesto. I originally made it as part of a much larger chicken soup and ricotta dumpling recipe, where the kale pesto was added to the dumplings and served on the soup.
The whole meal was delicious, but the chicken soup nor the dumplings were the star of the show. The simple Kale Pesto was. Although it so sounds too healthy to taste good, it really is great! I added chilli salt to the last batch I made, which was a moment of inspiration! The chilli added a very subtle bite to the pesto and just enhanced the yumminess!
You can serve it as a snack with crackers, as a simple pesto pasta or on sandwiches. No one will miss those cheesy, full fat dips and it’s a change of the classic basil pesto. To top it off, it is so easy and cheap to make! Literally pop everything into a food processor and you are done!
Kale Pesto Adapted from the Donna Hay Magazine June/July 2013 Makes about 1 cup
- 100g kale/swiss chard/spinach, stalks removed and blanched
- 1/3 cup basil
- 1/3 cup parsley
- 1/3 cup toasted pine nuts
- ½ cup grated parmesan
- 1/8 cup olive oil
- Salt and pepper to taste (chilli salt adds a nice kick)
- Add all the ingredients into a food processor
- Process until your desired consistency (I like it slightly chunky)
- Serve in a bowl and drizzle with a bit of olive oil