Kale and Mixed Seed Pesto

Makes 300ml

This recipe is very similar to my other kale pesto recipe, the difference being that I have replaced the nuts for mixed seeds.

Seeds are an easy way to include an extra plant portion. They are nutrient dense, full of vitamins and minerals and contain essential fats and fibre.

I really love the flavour of this pesto, perhaps even more than the original recipe! I think it’s the nutty and slight sweetness that the seeds have.

To prevent waste, I use both the leaves and the stalks of the kale.

Ingredients

100g kale (stalk and leaves), roughly chopped

50ml lemon oil

85g mixed seeds

good pinch of salt

step 1

Put all of the ingredients into a food processor and blitz until evenly mixed. Add a little extra oil if preferred. Season to taste.

Notes

- If you are using the stalks, it may help to chop them in the food processor, before adding the rest of the ingredients (depending on its power).

- I used a mix of sunflower and pumpkin seeds but you could use whatever mix you like. I do find that these work nicely though as they are quite substantial. A seed like flax is so small, I’m not sure it will work in the same way.

- I made my lemon oil. This can easily be done by heating oil in a pan with the zest of a lemon for 10 minutes and then let it sit.

Alternatively, use olive oil and juice of half a lemon.

- If the pesto is slightly dry, add some extra oil before using.

Allegens: nuts