1 large bunch curly kale
1 tbs olive oil
1/2 an avocado to garnish
2 large zucchini's chopped into pieces
2 cups rocket
1 bunch fresh basil
3/4 cup pine nuts (add more for a creamier consistency)
1/2 tsp pink salt
What to do:
Wash the kale well, remove stems, and leave to dry. Place in a large bowl and pour the olive oil over the kale and massage it into the leaves to soften them. Set aside.
Add zucchini first to a food processor and process for 30 or so seconds. Add rocket, basil, pine nuts and salt. Process for a few minutes, stopping to scrape down the sides and assist the mixture to blend well, or to create a nice creamy consistency.
Pour the pesto over the kale salad and mix well.
Garnish with some sliced avocado.
This will keep for 3-4 days in the fridge, so you can make a big batch like I always do!
This salad can be eaten on its own, with other simple salads or as a cabbage leaf filling.
The pesto sauce can also be used as a pizza topping, or as a raw sweet potato noodle/ pasta salad dressing.