John Myers
Dip; Kale and Walnut Pesto
The perfect dip; kale and walnut pesto recipe with a picture and simple step-by-step instructions.
- 1 Pc. Clove of garlic
- 130 g Kale leaves
- 130 g Walnuts
- 1 Pc. Organic lemon
- 1 Msp Salt
- 1 tsp Maple syrup
- 3 tbsp Olive oil
- 35 g Parmesan or 3 tbsp nutritional yeast
- 1 pinch Pepper
- Roast the walnuts briefly beforehand as desired. Use only the leaves of the kale, not the hard stems. For the lemon, we need the zest and the squeezed juice.
- Stir all ingredients in the food processor on the highest setting until smooth. Covered with extra olive oil, it can be kept in the refrigerator for a few days.
- I like cooked spelled with it, like rice. I prepare it with vegetable broth according to the instructions on the packet. Is ready to cook in 15 minutes. I dab the pesto over the finished spelled. The dish fits z. B. fried fish or halloumi.
- The pesto can also be used as a salad dressing. Simply stir in a little apple cider vinegar and more olive oil.
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