Makes one jar, keeps for up to 10 days in the fridge.
(Gluten Free, Dairy free, Increase/Maintain Folate, Heart Health, Iron, Calcium, Vits A, C, K, Anti-inflammatory, Antioxidants, Pregnancy Support, Skin Health, Gut Health)
Ingredients
One large bag of kale or cavello nero
50g (generous handful) choice of nuts and/or seeds, we used walnuts
Good quality extra virgin olive oil
2 or 3 cloves of garlic, grated
Zest and juice of 1 large lemon
Salt and pepper to taste
We also popped in some watercress for added nutritional value
Method
-
Begin by giving your kale a rinse and cut out any really woody stems.
-
Roughly chop up the leaves and thinner stem and pop into your food processor.
-
You may need to do this in batches if your processor is a little chap.
-
Add in your nuts and/or seeds, grated garlic, a good glug of olive oil, lemon zest and half the juice.
-
Blend until still fairly rough, scrape down the sides, add more olive oil and a good pinch of flaky sea salt, a twist of pepper.
-
Blend again until you have your desired texture.
-
Taste – you may want to add more salt, pepper, garlic or lemon. You’ll want a spooning consistency so add more olive oil if necessary. Sometimes we add mint for a fresh tingle.
-
Scrape into a clean jar and seal, storing for up to 10 days but we doubt it’ll last that long! We love it on poached eggs or stirred through roast new potatoes.