AuthorMirthe EcklCategoryDinner, Keto, Keto/ Low Carb Breakfast, Low Carb Desserts, Low Carb Snacks, Paleo, Raw, VeganDifficultyBeginnerThis kale walnut pesto is a great paleo, raw and vegan option for a healthy snack, dip for vegetable sticks, or as a condiment on roasted vegetables or meat.
Put all the ingredients and half the olive oil into a blender and start blitzing on a high speed until you have a smooth purée.
Add the rest of the olive oil a little at a time until you have the consistency you would like, you might not need all the oil. I like to leave mine quite thick so I can use it as a dip. Season with the salt.
If you don’t have a powerful blender or irritable bowel, the raw kale might be a bit too much. You can blanch the kale in boiling water for 1 minute. It just softens it up and makes it easier to purée.
You can keep this in the fridge for a week or stick it in the freezer. Give it a try and let me know what you think. I hope you like it!
Goes great with carrot and courgette spaghetti, on roasted vegetables or chicken/ fish, or as a dip for carrot/celery/cucumber sticks.
Source: Chalet Kitchen Diaries
Ingredients
Directions
Put all the ingredients and half the olive oil into a blender and start blitzing on a high speed until you have a smooth purée.
Add the rest of the olive oil a little at a time until you have the consistency you would like, you might not need all the oil. I like to leave mine quite thick so I can use it as a dip. Season with the salt.
If you don’t have a powerful blender or irritable bowel, the raw kale might be a bit too much. You can blanch the kale in boiling water for 1 minute. It just softens it up and makes it easier to purée.