Today was a very happy and colourful Saturday. Not only did I join thousands of other people on the promenade for Cape Town’s Colour Run, but it looks like summer has finally arrived! Surprisingly, running at 8am with tens of thousands of other humans throwing vibrant colour packets at each other was one of the best hangover cures I’ve experienced (unless I was still a bit drunk, which is totally possible).
In the spirit of celebrating healthiness and happiness, I share with you my fresh raw kale pesto recipe – full of iron and good fats, just what every runner needs. Below is also a recipe for roasted cauliflower and chickpeas, which tastes great with this pesto, either as a an appetizer or built into a salad. Adding chicken or fish to this would make it into a fantastic lunch or dinner.
Raw Kale & Almond Pesto
1 clove garlic
handful of raw kale leaves, rinsed and chopped
1 Tbsp lemon juice
2 Tbsp olive oil
chunk of pecorino (or parmesan)
Place everything in a food processor and blend, adding warm water until a smooth consistency is reached.
Roasted Cauliflower & Chickpeas
1 head of cauliflower, cut into bite-sized pieces
1 can chickpeas, drained and dried
Preheat oven to 200C. Toss cauliflower and chickpeas together with olive oil, sea salt, and any spices you like (I used a bit of garam masala). Spread out evenly on a baking sheet and roast in oven for about 25 minutes, shaking halfway through.