Kale Pesto

A Sunday morning ritual: visited my favourite organic markets at Frenchs Forest this morning. It ticks all my boxes: a happy, healthy, serene place. Where's the serenity you may ask? The crowds may be bustling but its all in the pursuit of a tasty and healthy week's fare. Nothing beats finding that perfect bunch of beautiful leafy veg, coming home and creating something magical...
I found some delightful bunches of curly kale and decided to use one to make a pesto sauce for the week. 
So here's a recipe for a delicious, alkalising pesto. Gluten free, dairy free and paleo. Tastes great on its own, as a dip, smeared over roast vegies or protein, especially a nice fillet of salmon. Can be mixed into pasta for any grain eating folk out there.  


1 bunch organic kurly cale, steamed
2 organic zucchini steamed
juice half lemon
1-2 cloves garlic, chopped
1 knob ginger, chopped
2 Tbs sunflower butter (I used Ceres Organic brand) 
a few generous twists of himalayan pink rock salt
few shakes black pepper


Blend all ingredients in a food processor and you're done. Licking the bowl is a must! 
On the bench (substitutions):
On the fat front, you could exchange the sunflower butter for tahini or another spread. You could also throw in a handful or so of walnuts instead. 
The garlic flavour can come thorough quite strongly so if you're not a garlic lover or have a hot date you may wish to sub it out, or roast the garlic beforehand for a milder taste.
I've also made this before with a bunch of basil thrown in, just didn't find any at the markets this morning. 


Enjoy!
Nat x