You'll also have
some extra kale pesto, which is excellent news, as you can use to dress up everything from eggs and roasted veggies to meat and fish.
Not exact matches
Back to the green
pesto recipe, which I made for the pizza base sauce at the above mentioned masterclass (I sneaked in an
extra ingredient to it this time —
kale — to make it even more nutritious).
I love
kale all the ways - in slaw, salad, steamed, wilted into soup,
pesto, smoothies - but lately I've really been enjoying the
extra pop of flavor in this method.
Even though
kale isn't as flavourful as basil, I find by adding
extra garlic, lemon and olive oil you can make a delicious
pesto with all the goodness of
kale.