It's nice to finally make some lighter spring dishes with all the new seasonal produce. I've already had some local asparagus, and it was so nice. I can't wait to spot more nice local produce in the shops and markets.
Kale has been used quite a lot in our kitchen lately. It's such a versatile green, and easy to cook with. I made this simple vegan nutty hazelnut and kale pesto, and enjoyed it very much. I tried it with pasta and with some rye crackers, and it was very flavoursome and fragrant in both dishes. Here's my recipe, if you want to try it too.
Hazelnut and kale pesto
2 cups kale
1 garlic clove
100 g hazelnuts
100 ml olive oil
Sprinkle of salt
Purée all pesto ingredients together, but remember that you can vary the ingredient amounts to get a nice and creamy pesto.
I left some of the hazelnuts a bit larger chunks in the pesto, as I like the extra crunch.
Serve the pesto with pasta, breads, crackers, anything you like, and enjoy!
This pesto is my Eat Your Greens contribution for this month. I'm hosting the challenge this month myself, and the event is co-hosted by Shaheen from Allotment 2 Kitchen blog. Remember that there's still plenty of time to take part with your green recipes!