This pesto has a lovely earthy flavour but still light enough not to overpower your palette. Tastes great on top of omelettes, slice of buckwheat toast, or as a beautiful topping to soups and stews.
Warm Kale & Broccolini Pesto
2 cups kale stalks
1 cup brocolini stalks or heads
1 clove garlic
1-2 tablespoon of olive oil
juice of 1 lemon
1/4 of long red chilli
1 tablespoon coconut milk
1-3 tablespoon water
- Place all ingredients in the TM bowl with spatula1min/ speed 5-8
- Start with the lesser amounts of liquid - if it is too dry add a little more. Otherwise your pesto will become soup
- Once ingredients is chopped and at the right consistency 3min/ 90 degress/ speed 1
This is a diary free, nut free pesto, although it does contain olive oil and coconut cream. It is also a great way to use up kale stalks – which I find I always have hanging around. You could eat this pesto raw but it is best to cook kale and broccolini.