06.27
I was searching for a kale pesto recipe and found this one, but half-way through making it I realized that I didn’t have any fresh basil. This happens to me sometimes because I usually just do a quick scan of recipes beforehand. I took an executive decision to use some mizuna instead and it worked out just fine. This is a lot better than my kale pesto recipe from last year.
Improved kale pesto for 2010
1 cup raw cashew pieces
1 large bunch of kale
3 cloves of garlic, coarsely chopped
1/2 cup nutritional yeast
1 fistful of mizuna
1 tsp lemon juice
1/2 tsp salt
Oil
Put everything except the oil in a food processor until fairly blended. Then, while the processor is running, slowly drizzle in the oil until as thin as desired. I estimate I used about 1/3 cup.
I recommend mixing this into warm pasta that’s still a bit wet from boiling. This’ll help to evenly distribute the pesto into the noodles. Salt and pepper to taste before eating.
Recipe notes: If using whole cashews, smash or chop coarsely. If you don’t have mizuna, use any leafy veg you have on hand. For the oil, I used a combination of olive and cold-pressed flax.
Yum! That looks so good! Sometimes I start cooking without really checking if I indeed have all of the ingredients. Nice improvise! :-)
I was really lucky to have mizuna on hand.
One thing that always gets me? I seem to always ignore the word “plain” in “plain soy milk” and sometimes the recipe, if of the savory doesn’t work out.