Kale and beetroot pesto

Print Friendly, PDF & Email

With my harvest of hope veggie box I get the fresh seasonal veg, which inevitably ends up being leafy greens at this time of year. So I have had an excess amount and decided to experiment-

Ingredients

  • Half of a cabbage
  • 1 bunch of kale
  • Two beetroot (chopped and boiled)
  • 1 cup cooked peas
  • 1 tbsp Parmesan
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 lemon

Method
1. Steam the cabbage and kale, chop finely
2. Toss the cabbage, kale, beet root and peas into a blender.
3. Toss in the Parmesan, garlic, lemon juice and salt and pepper
4. Blend well
Easy, and super healthy fat free pesto.
Top over roast veggies, grilled fish or chicken.