Recipe: Kale & Pistachio Pesto

We've all heard the health benefits of kale. Like other leafy greens, packed full of vitamins and calcium. Expect kale is still much cheaper than the rest to buy so tends to be a favourite of mine.

You may not even be a kale fan, but this pesto will change your mind. Quick and versatile, this can be made and scooped out the jar as the week goes by. Spread on crackers, top chicken and fish, add to sauces, pasta and breakfast eggs.

Kale & pistachio pesto
(Recipe adapted from Every Last Bite)

1/3 cup pistachios
1 clove garlic
3 cups kale
1/4 cup + 2 tbsp extra virgin olive oil
1/3 cup parmesan
1tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper

Toast the pistachios in a dry pan on a low heat or in the oven for 5-10 minutes until they start to turn brown. (Watch carefully as they can turn quickly).

Throw all ingredients into a food processor and blend until a smooth paste is formed. You may need to add a few more drops of oil to get the mix going.

Cover and store in the fridge for up to 5 days.

There's so many other recipes I'd love to try on Carmen's site, its packed full of loads of refined sugar free recipes. If you're paleo, vegan, SCD, grain or dairy free then I'm sure you'll find lots of good clean recipes to try.