This recipe was born out of desperation to get my 2.5-year old to eat some vegetables ("peas are YUCKY, mama"). Sweet caramelized onions and green peas balance out any bitterness from the kale to yield a substantial, creamy and filling pesto that's also vegan. Full of healthy fats, and more protein and fiber than your average pesto! Endless possibilities with this one. It is mild enough to use as a dip and scoop out with toasted pita, layer in a sandwich, or (duh) pasta sauce. Add a jalapeno if you like to keep it hot.
Caramelized Onion, Kale and Green Pea Pesto (download recipe card here)
Ingredients
4-5 tbsp olive oil
1 large [200g] onion, roughly diced
2 ½ oz [70g] baby kale
¾ cup [120g] frozen green peas
1 medium bunch [20g] fresh basil
¼ cup [28g] raw cashews
1 medium clove garlic
½ tsp fine sea salt, plus more to taste
Directions
Step 1. Heat a medium sauté pan on medium-high. When hot, add one tablespoon olive oil and onions. Cook for 8-10 minutes, stirring, until onions are browned. Turn down the heat to medium.
Step 2. Add kale, a splash of water and cook, stirring, until kale is just wilted and turns bright green.
Step 3. Transfer to a small blender or food processor. Add green peas, cashew, basil, garlic, sea salt and 3 tablespoons olive oil. Blend until smooth, adding another tablespoon of olive oil or a tablespoon of water if needed.
Serve with toasted whole wheat pita, as pasta sauce or in a sandwich
