Recipe of the Week - Veggie Winter Pesto

December 2, 2014 by Chef Justin from Justin's Food Company

It's Veggie Week!

Happy December to all, this weeks recipe is an all healthy veggie winter pesto. It goes well with a lot of things but especially good spread on toasted sour dough or mixed into wholemeal pasta!

The Ingredients:

- 3 cups of Kale (use pre cut and washed)
- 1 cup Toasted Pecans
- 100 mls Rapeseed Oil
- 3 Bulbs Garlic (peeled)
- Sea Salt and freshly ground Black Pepper

The Method:

This weeks is so easy, all you need is a food processor or if you are unlucky and don't have one you will need to use a bit of elbow grease with a pestle and mortar.

- Start off by toasting the pecans in a frying pan over a medium heat until nuts are lightly toasted, be careful not to burn them as this will give your pesto a nasty taste.
- In the food processor put in your kale, garlic, olive oil, toasted nuts and season with a good a pinch of sea salt and a couple of generous twists of your pepper mill.
- Switch on the processor and blitz all ingredients for around 10-20secs, this will give you a nice rustic pesto.

It really Is that simple folks, place in a sterilised jar and this will keep for a week or two.