NZ House & Garden - Country Living - - Coastal Classic Home-made -

Kale isn’t just for healthy smooth­ies and chips – it also makes a great base for pesto. It teams well with earthy- sweet parsnip fries and is also per­fect for slather­ing in a vege burger (see recipe over­leaf).


3 cups (about 75g) kale leaves (stems

re­moved), washed and dried

1 cup basil, pars­ley or rocket leaves

2 spring onions, finely chopped

2 cloves gar­lic, crushed

½ cup raw cashew nuts

1 lemon, finely grated zest

¼ cup lemon juice

40g finely grated parme­san

1/3 cup olive oil

1 ta­ble­spoon water


350g parsnips, peeled, cut into

fin­ger-length fries

4 ta­ble­spoons olive oil

1/3 cup panko crumbs

1 ta­ble­spoon chopped herbs,

eg pars­ley, thyme, rose­mary

Flaky sea salt to sprin­kle

Pesto: Place all in­gre­di­ents in a food pro­ces­sor and sea­son to taste with flaky sea salt and freshly ground black pep­per. Process to give a well com­bined but rough tex­ture. Re­frig­er­ate un­til ready to use.

Fries: Heat oven to 225° C. Place pre­pared parsnips in a bowl and toss with oil. Add crumbs and herbs and mix us­ing hands. Spread in a sin­gle layer on a lined bak­ing tray. Bake 15-20 min­utes or un­til crisp and golden. Serve im­me­di­ately with the pesto. Serves 4- 6 as a snack

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