Vegan kale pesto

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I use pesto a lot in different recipes and although I do sometimes buy ready-made (Zest and Suma both do some great vegan ones), I often make my own.  Pesto is traditionally made with rocket but for this one I used kale instead.  Once made it will keep in the fridge for a few days.

  • 3 large handfuls of organic kale
  • 1 small cup of olive oil
  • 4 cloves of garlic – peeled and chopped
  • Large handful of pine nuts
  • Salt and pepper to season
  1. Place all the ingredients in a bowl
  2. Blend using a hand-held blender
  3. Delicious with pasta, gnocchi, in soups or drizzled on salads

Pan-fried gnocchi with zucchini, kale, spinach, pine nuts and pesto

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This is really simple, quick to make and healthy.  Plus at this time of year I always crave something a little lighter than the rich and heavy foods of the Christmas period but before I’m quite ready to head back to salads!

(Serves 2)

  • Drizzle of olive oil
  • One bag of fresh gnocchi (egg-free)
  • 2 organic zucchini
  • Two large handfuls of organic kale
  • Two large handfuls of fresh spinach
  • Small handful of pine nuts
  • 1 tablespoon of vegan pesto
  • Salt and pepper to season
  • Fresh juice of 1/2 a lemon
  1. Heat up a drizzle of olive oil in a non-stick pan
  2. Add sliced zucchini and gnocchi and fry for about 5 minutes, turning occasionally
  3. Add the chopped kale, pine nuts and pesto and fry for a couple more minutes
  4. Add the spinach and season to taste
  5. Mix through and serve with a fresh squeeze of lemon juice, to taste