With springtime comes the beauty and warmth of the incredible outdoors, and my new found passion of biking steep hills, set in the luscious okanagan valley. I find it is essential to have ready-made dips and dressings to top vegetables and complex carbs that I crave to fuel my body.
Using local greens that are sprouting up, this pesto gives you a big hit of garlic, and is packed with healthy oil and flavour to enliven any dish.
For a easy and nourishing meal, just add the pesto to a pasta of your choice (buckwheat noodles are nice!), top with diced tomato and bell peppers or shredded beet and carrots, and voila…delicious!
All Season Pesto
Serves 2
Ingredients
- 1/4 cup cashews
- 2 large cloves of garlic
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 2 cups lightly steamed kale
- 1 cup fresh raw spinach, packed
- 3 large basil leaves
In a food processor, add garlic and cashews and pulse till finely chopped, then add all other ingredients and pulse till smooth and creamy.
Pesto Pasta
*Use greens of your choice…arugala is great when in season, basil is traditional and kale is available all year.
