I'm writing this post after having this kale, lemon and olive pesto in my fridge for a week. As a result, I can confidently say that it is marvelously versatile. It has been such a delicious accompaniment to many dishes, especially liberally spooned onto a salmon steak.
Pesto’s are a very smart way to not only give your meals a punch of flavour, but additionally spruce up your antioxidant intake. As soon as we start adding in loads more fresh herbs and citrus to our diet, our consumption of free radical fighting antioxidants goes up.
You will notice that this recipe uses the entirety of the lemon, pith, skin and all. Please do not shy away from this. There is so much nutritional value in the skin and pith (which you can read about below), and the flavour is dialed up significantly.
I was actually taught to add the whole lemon to pesto's by the chef who used to run Workshop Co in Redcliffe. He came over one afternoon with the intension of us sharing and swapping ideas, but realistically he wowed me with his cooking and I just stood back in awe. I mean when someone turns up at your door with a slab of wagu you can feel a little intimidated.
I am also not the cleanest of cooks. Chefs are really meticulously clean and orderly, which again can have me a little unsettled. All that wiping down of surfaces, stacking things in lines and handles all facing in the same direction. It makes me nervous. My sister gets up me for always having the handles of saucepans poking off the edge of the stove and says that its ‘so dangerous’, but I continue to do it without a fleeting thought to this continuous habit. Don't even ask my slightly OCD husband either about his thoughts on my kitchen 'tidiness'. Seriously don’t.
For me I work best in a sea of controlled chaos. I like being surrounded by ingredients, jars, bags, boiling pots and food scraps falling on the floor. For some reason it feels just right. I know my sister in law feels the same, as I've seen what that lady can do to a kitchen.
As for this pesto, well it can be a messy occasion or a clean one. I'll leave that part up to you. Do make it though and use it up in multiple ways. From spooned onto meats, to piled onto eggs, to stirred through pasta or used as a dip. It's a pesto for all occasions.
Place all ingredients in a blender and blend on a low setting so that the pesto stays nice and chunky. Spoon out into a container and cover. This pesto will keep in the fridge for 5 - 6 days, after then it is best frozen for freshness.
Enjoy spooned onto meats, with eggs or tossed through pasta. Also makes a great antipasto accompaniment.