I’m not going to lie, there were some days when my blog was a real chore last year. I lacked imagination, didn’t have the time, or the energy to cook from scratch AGAIN and worse still, couldn’t face being met with disapproving faces after all my hard work. Time and energy wasted again.
However, days Iike his are totally worth it. I’ve served up kale pesto (again) and the kids are unanimously eating it without complaint. Ok, they’re not going wild, but they’re kids – it’s not the highlight of their day. But they’re all happy and eating their greens. If I hadn’t pushed them out of their comfort zones on more than a few occasions, we wouldn’t have found new favourites. I wouldn’t have dared serve them kale for fear of despondent faces and rejection of a perfectly good meal. Yet here we are, one year on, with a wealth of recipes to draw from, better eating habits and a lot less arguments.
In case you missed it last time, here is my kale pesto recipe – naturally I’ve tweaked it for Veganuary and omitted the cheese. It’s perfectly fine without it but I’ve added nutritional yeast for a cheesy flavour and a boost of vitamin B12. Although I’m not a huge fan of vegan cheese, this is one recipe where it actually works really well as a replacement ingredient if you prefer it.
- 100g kale
- 100g pine nuts, toasted
- 2 x tbsp nutritional yeast (or vegan cheese)
- 3 x garlic cloves
- 3-4 tbsp olive oil
Place all the raw ingredients in a food processor and whizz up until blended. Add the oil gradually so you can assess how much is needed.
Stir through cooked pasta and serve.