Kale pesto is a tasty and healthy way to boost flavour, fibre and nutrients of your meals. Kids won’t even suspect how healthy it is! When kale and basil are in season, make lots and freeze for the cooler months, so you don’t have to run out!

INGREDIENTS:

• 2 packed cups kale chopped (remove the middle rib from leaf first)
• 2 packed cups basil, including stems (or 1.5 cups basil, 1/2 cup mint if doing tropical version)
• 4-6 medium garlic cloves
• Pinch sea salt
• Freshly squeezed juice of 1-2 lemons or limes
• 100g unsalted cashews or sunflower seeds
• 1/2 cup olive oil, extra virgin

MAKES 12 LARGE SERVES

DIRECTIONS:

Add all ingredients to the food processor and pulse until the pesto is the desired consistency (usually chunky). Try lime juice and replace 1/2 cup of basil with mint for a tropical flavour sensation. (Promise you won’t be disappointed.)

Serve with vegetable sticks, or dolloped onto your meal (tastes great on steamed vegetables, salad, grilled meat/fish/vegetable protein, or on scrambled/boiled/poached eggs).

Transfer leftovers to a sterilised glass jar, and store in the fridge for up to 3 days, or in the freezer for up to 3 months. Freeze in an ice cube tray (when frozen, transfer to a zip lock bag or other air-tight containers) for easy-to-thaw, dollop-size portions.

Recipe adapted from http://ifoodreal.com/vegan-kale-pesto/ and The Foodie and the Chef ‘Tropical Pesto’.

Don’t forget to share how you like to eat Vegan Kale Pesto in the comments or tag me in your comments on social media. Facebook, Instagram and Pinterest.

For more simple Summer meal ideas, check out my previous blogs and download your free copy of the Holiday Health Guide.