Its always a good idea to have pesto's in the fridge as they can be used in a variety of ways especially when under pressure to get meals out and you just need that little something extra.
Pesto comes from Genoa in Northern Italy. Traditionally it is made from crushed garlic, basil, pinenuts, Olive Oil, Parmigiano Reggiano (Parmasan Cheese) and Fiore Sardo (sheep milk cheese).
The word pesto comes from the Genoese word Pesta which means 'to pound or to crush'.
These days there are an amazing variety of pesto variations out there.
The various way I use pesto are
- On canapes, use on croutes topped with diced tomato and a shaving of Parmesan cheese or beef carpaccio rolled with pesto on a skewer
- Toss through pasta such as Tagliolini
- Pesto's are nice with pan fried fish meuniere or with barbecued chicken breast.
- Stuff chicken breast or thighs with pesto and bake
- Thin the pesto down with oil and make a dressing for salads or roasted vegetables.
- Use as a dip with vegetables
- Serve with a savoury cheese board
- Spread on salad rolls for extra flavour
- Use pesto as a thin pizza sauce base
- Place in stuffed breads before baking
- Add a dollop into the middle of a tomato bean soup
This Kale and Sun dried Tomato Pesto is a 'cracker' with bold flavour and teaming with nutrients. Kale, sunflower seeds, almonds, sun dried tomatoes, garlic, lemon and olive oil is all you need. It literally takes 5 minutes to make, even get the crew to make it when time is of the essence.
Kale and Sun dried Tomato Pesto
1/3 cup of Sunflower Seeds
1/3 cup of almonds
1 cup of Sun dried Tomatoes in oil
3/4 cup of Olive oil
A large bunch of kale with stems removed, washed and chopped.
Juice and zest of 1/2 to 1 lemon (depending on lemon size and juice content)
2 garlic cloves finely chopped
Himalayan Salt to taste
Cracked Black Pepper to taste
Place all the ingredients in the food processor and whizz for 1 - 2 minutes depending of required consistency. Keeps in the fridge for one week or can freeze up to 3 months.