Kale and Sundried Tomato Pesto, yum!
-1/2 cup of sundried tomatoes in olive oil (jarred or from local deli)
-3 cups of organic kale (any type as long as it is fresh)
-3 cloves of garlic
-salt (season to taste)
-1/4 cup organic olive oil or rice bran oil (any oil tasting oil will do)
De-stem your kale of choice, wash, dry and chop kale roughly. Peel garlic and leave cloves whole. Add sundried tomatoes, kale, garlic, olive oil into food processor and process together. Add salt and taste, season to your taste. I like to keep some in the freezer in small batches to use later on through the week, but use this nutritious and flavourful pesto on anything! Morning eggs, pasta dishes, add to chicken or fish dishes as a sauce, its so versatile!
Here is a picture of this pesto mixed into Mung bean (no grain) pasta with peas, seriously good for you and tastes awesome.
Hope you enjoyed this recipe, be aware and eat with care 🙂