This is such an easy recipe for a super quick dinner. It has no dairy in it (of course) but lots of flavour!
I made the pesto with Phoebe and I let her to add as many garlic cloves as she wanted (which was probably a mistake) and she also enjoyed putting handfuls of kale in the food processor.
I have used my stick blender with the little chopper attachment usually used to crush garlic or herbs. If you have a proper blender use one! One day I will buy myself a beautiful, heavy duty, super efficient food processor and the two of us will be very happy together!
I have used some organic kale, olive oil, garlic and pre soaked cashew nuts. (since you have soaked cashews already, you could try to make cashew milk). I blitzed all of the ingredients together with the blender until very smooth paste. I added a bit of salt to taste at the end.
Phoebe decided to eat the pesto with a spoon and she stunk of
garlic for the next two days!
I have made her favourite pasta (little macaroni) and just mixed it in with some green peas to add some texture. This is her favourite meal at the moment! (which I’ve probably just jinxed and she will most likely to refuse to eat this ever again).
| Prep Time | 5 minutes |
| Servings |
servings
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Ingredients
- 5 tbsp olive oil
- 3 handfuls Green Kale Organic preferably or any other green leaves
- 1 handful Pre-soaked cashew nuts
- 3 cloves garlic Or more if you are Phoebe or a garlic lover
Ingredients
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