As much as I love basil pesto, I recently had family over with some health concerns and they were adding lots of kale to their diet for nutritional purposes. So I thought I'd adjust my basil pesto recipe and substitute the traditional basil for a nut-free kale pesto. I substituted the usual pine nuts for chickpeas to accommodate some friends of mine who had severe nut allergies. Now this turned out brilliant! I prefer using canned chickpeas (because it's easier and I don't have time to soak overnight), however, just remember to rinse them thoroughly to get rid of that aquafaba smell and taste. Also remember to remove the skins if you want a really smooth pesto. Alternatively, leave the shells on - it's your preference.
Ingredients
3 cups Kale
400 g Canned Chickpeas
2 tsp Crushed Garlic (or 1tsp minced ginger)
150 ml Olive Oil
¾ cup Parmesan Cheese
1 tsp Red Pepper Flakes
2 tbsp Lime Juice (Freshly Squeezed)
1 tsp Salt
1 tsp Black Pepper
