Kale and Walnut Omega Pesto

Kale is the daddy of nutritious greens! Very fashionable for a little while now, it has been an autumn/winter staple for much longer, and rightly so. It’s a potent source of plant betacarotene, cancer-fighting sulphorophane and indoles, as well as vitamins C and E. The amount of kale in this recipe alone outstrips the RDA for C, E and betacarotene. Calcium, potassium, and a host of other nutrients, also feature.

Kale is an easy cruciferous veg to include in our diets several times a week, shredded in stews or soups, steam-fried with mushrooms or bacon as a side, or lightly bound with crème fraiche after steaming. Using for a pesto is a great way to make a fridge standby for those frantic days where a quick, comforting, easy meal is all you’re thinking about.

The oils and walnuts join in to give the recipe its omega title – flax, rapeseed and walnuts are fantastic sources of omega 3 precursors, and with a touch of olive oil, the range of oils is available for your body and brain. Walnuts are high in B6 and folate too, along with magnesium, zinc, iron, manganese and phosphorous.

Garlic and lemon juice top up the health benefits as well as flavour. So, for your heart, immunity, mood, and many other benefits, get these choice ingredients down you with this simple recipe. And the parmesan? Well, you can’t have a pesto without the scrumptious Parmigiano Reggiano……

Kale and Walnut Omega Pesto

100g chopped walnuts

1 tsp salt

100g kale, ripped into pieces

2 cloves of garlic, minced

organic rapeseed, flaxseed or extra virgin olive oil (or a mixture of all three)

100g parmesan

juice of 1 lemon

 

Toast the chopped walnuts carefully in a dry pan, ensuring they don’t burn.

Cook the kale in water with 1 tsp salt, uncovered, until just tender, then drain.

Whizz up the garlic, walnuts and kale until combined, then pulse or whizz slowly, adding the oil in a slow stream.

Stir in the cheese, then add lemon juice and seasoning to taste.

Weave through beautiful wholegrain organic pasta, keeping the rest (if there is any!) in the fridge for another meal. Enjoy!