What? Cacao and avocado do not a mousse make? You don’t care that you’re supposed to be doing post-Christmas food penance (it’s january still?), cauliflower rice is not a ‘thing’? You glide past bags of dark irontastic kale thinking of the washing those curly little buggers must need even if they’re only 39c this week?
Ah, but be intimidated no more! I have the kale use for you!
Pesto. What parent doesn’t fall back on copious pesto use? Lots of us even try our hand at making it, but more often than not I just grab it from the fridge in the supermarket. (Note: Don’t buy the Dunnes one, it’s completely gross)
Walnuts. 1 quarter cup, toasted for a few minutes on a dry pan.
Personally, pine nuts fall into the too-edpensive-per-tiny-bag-that-gets-used-up-in-one-sitting category here. I don’t mind a pricey product if I can go back again and again to it. But this recipe uses walnuts. Hurrah!
Kale. About 100g. Trim it off the rib if necessary. Blanch for 1 minute in boiling salted water then rinse with cold water and dry off in a tea towel.
Kale is a hardy fecker, and will sit in your fridge for days and days giving you the side eye til you use it whereas basil plants die as soon as I look at them. I spend fifteen minutes grumbling at the sink easing dirt off it with kitchen scissors at the ready in order to make kale chips. but I have now embraced the pre washed and shredded version for other dishes. Thank you Aldi. (It gets an extra wash in the blanching and rinsing anyway.)
Parmesan. 1 quarter cup, you can grate it, but I just chuck it in to the food processor in chunks and let it do the job for me.
I know parmesan isn’t technically vegetarian. In fact it can’t be because it’s one of those products that in order to be called Parmigiano Reggiano it has to use animal rennet. But I use the term knowing you can substitute parmesan-style hard cheese that is actually V-friendly.
Garlic. 1 clove
Lemon juice. A good squeeze.
That’s from the Jamie Oliver handbook of cooking measurements.
Add all the above to a food processor with a aul grind of some pepper. I use the small jar attachment of my 600w stick blender and that’s plenty big (the kale will reduce in size in the cooking).
Give it a good whizz
Rapeseed oil. 1 half cup.
Add this in a bit by bit and continue to blend a little. You could use olive oil, but I really like the taste of Donegal’s finest oil product. (I don’t know how many oil products they have)
I couldn’t wait for dinner and ate it on some brown bread for lunch.
Bonus tip! Pesto freezes well.
I made double this quantity and froze half in two containers – one of those should be easily enough for a meal.
Enjoy! You will, I swear.