In recent years kale has been transformed from a humble leafy green to the trendiest vegetable around, with increasingly inflated arguments for its qualities as a superfood able to prevent cancer, improve eye health, lower blood cholesterol levels and reduce the risk of heart disease.
So popular is kale that one of the world’s major kale seed suppliers, Bejo Seeds in the Netherlands, says it has run out of every variety of the trendy vegetable.
I don’t eat kale because it is a superfood, I eat it because it tastes good and there’s a heck of a lot of it in my garden.
I’m currently growing two varieties, black Tuscan (my favourite) and curly kale. Sadly, I rarely eat any of the black Tuscan kale because it’s the chooks’ preferred variety too. When they escape from their run, guess which vegetable they devour first?
Today I made kale pesto from a recipe found on the BBC Good Food website. I adapted the recipe by substituting local, South Australian raw almonds for the pine nuts, which are usually imported from China.
Kale pesto can be used anywhere you would normally use basil pesto. Today I served mine as a dip with flat Turkish bread.
- 85g raw almonds
- 85g Parmesan, grated
- 3 garlic cloves
- 150 ml good quality olive oil
- 85g kale
- juice 1 lemon
- Put the almonds, Parmesan, garlic, oil, kale and lemon juice in a food processor and pulse until a paste is formed.
- Season to taste.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.