Swap Kale for Basil in this Vibrant Pesto
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Kale is a mean, green cancer-fighting machine. With powerful antioxidants, like carotenoids and flavonoids, living in each leaf, kale helps to protect against various cancers. It’s low in calories, high in fibre, iron and Vitamins A, C and K. And even, better—it has zero fat. If you narrow it down a single calorie, kale contains more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.
KALE ALMOND PESTO
Kale replaces basil in this hearty but nutritious twist on pesto. The bright, leafy green adds an earthier taste than basil which is balanced out by tart lemon juice and salty Parmesean cheese. You can even include honey or pepper flakes to make the pesto slightly sweet and spicy—it’s all up to you! The result is a fresh, versatile sauce that can be tossed with pasta, spread on sandwiches or used to complement grilled chicken and fish. This recipe can also be customised with whatever you have on hand! Switch the combinations up with spinach and walnuts or basil and pistachios. Either way you’re sure to have a gorgeous, green pesto to top literally anything.
Yields: 1 Serving
Cook Time: 15 mins
INGREDIENTS
- 1 bundle kale, washed
- 1 bundle parsley, washed
- 5 cloves garlic
- 1⁄2 lemon, juiced
- 1⁄2 teaspoon sugar or honey (optional)
- 1⁄2 cup almonds
- 1⁄3 cup Parmesan cheese, fresh preferably
- 1 cup olive oil
- Salt and pepper to taste
- Pepper flakes for garnish and spice (optional)
DIRECTIONS
- Clean the kale: wash, remove the leafy bites from the hard stems and discard the stems.
- In a small pot filled with boiling water, dip the kale and parsley in and pull it out immediately. Allow to cool. This will prevent your kale from turning brown.
- In a small frying pan, toast almonds until golden.
- Place kale, parsley, garlic, lemon juice, sugar or honey, almonds, and Parmesan together in the bowl of a food processor; pulse until smooth.
- With the processor running, slowly pour the olive oil in; blend until smooth.
- Season with salt and pepper to taste.
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