Lemon Kale Thai Basil Pesto
Ginger Chili and Scallion Oil
August 27, 2018
Roasted Garlic and Balsamic Vinaigrette
August 27, 2018
Preheat the oven to 350°F and toast the pine nuts until they are a nice golden brown, approximately 5-8 minutes.
Peel and slice the ginger and shallots, slice the garlic and combine them into a food processor with the salt, toasted pine nuts, flaxseed oil and Thai basil leaves.
Remove the stems from the kale and roughly tear the leaves apart into smaller pieces and add them to the food processor as well.
Zest and juice both lemons, discarding any seeds and add the zest and juice to the food processor.
Secure the lid of the food processor and blend all the ingredients together on high speed until they are all chopped up fine and resemble a pesto.
Store pesto in a container with a lid in the fridge for up to 1 week, the pesto can also be frozen and thawed at a later date for use.
Serve pesto on top of chicken, pork, salmon or prawns.
Serving Size 30g
Servings 13
- Amount Per Serving
- Calories 110
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Trans Fat 0.0g
- Cholesterol 0.0mg0%
- Sodium 270mg12%
- Potassium 48mg2%
- Total Carbohydrate 2g1%
- Dietary Fiber 0.0g0%
- Sugars 1g
- Protein 1g2%
- Calcium 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F and toast the pine nuts until they are a nice golden brown, approximately 5-8 minutes.
Peel and slice the ginger and shallots, slice the garlic and combine them into a food processor with the salt, toasted pine nuts, flaxseed oil and Thai basil leaves.
Remove the stems from the kale and roughly tear the leaves apart into smaller pieces and add them to the food processor as well.
Zest and juice both lemons, discarding any seeds and add the zest and juice to the food processor.
Secure the lid of the food processor and blend all the ingredients together on high speed until they are all chopped up fine and resemble a pesto.
Store pesto in a container with a lid in the fridge for up to 1 week, the pesto can also be frozen and thawed at a later date for use.
Serve pesto on top of chicken, pork, salmon or prawns.
