Cabbage and walnut pesto

A green, creamy pesto with lots of flavor and nutrition, made with kale, basil and our especially soft Parwan walnuts from Afghanistan. It's delicious in pasta, on toast with avocado and sun-dried tomatoes, as a dip for crispy vegetables or as a dressing for salads.

Time: 20 min · Servings: approx. 3.5 dl pesto (fits 500 g pasta)

This recipe was created by Ziba Foods - the original recipe can be found here: https://zibafoods.com/kale-and-walnut-pesto/

Ingredients

• 3 cloves garlic

• 70 g roasted Parwan walnuts

• About 135 g kale, roughly chopped (2 cups)

• About 30 g fresh basil (1 cup)

• 1 teaspoon fine sea salt

• 60 ml olive oil ( ¼ cup)

• 20 g finely grated parmesan ( ¼ cup)

Procedure

1. Place garlic and walnuts in a food processor and blend until finely chopped.

2. Add kale, basil and salt. Blend again until everything is coarsely chopped – scraping down the sides as you go.

3. When the greens have combined well (about ⅓ of the original volume), add olive oil a little at a time and blend until you have a uniform, creamy pesto.

4. Stir in the parmesan at the end and season with extra salt or oil if desired.

Tip: Enjoy the pesto with our crispbread with pistachios and almonds !