Kale, Basil & Macadamia Pesto Roulades
Delicious canapé, snack, school lunch or dinner party entree with the goodness of kale.
I LOVE pesto and I love changing it up and making it lots of different ways, one of my current favourite ways is using some beautiful, healthy kale in it, being one of my all time favourite vegetables to grow and eat for family health.
This recipe using the kale, basil and macadamia pesto in tasty egg roulades was featured in Sunshine Coast publication
WHY Fitness magazine, in their Christmas issue as a perfect delicious canape that is healthy too!
Ingredients
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1 cup fresh basil leaves {pesto}
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1 cup fresh kale leaves {pesto}
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½ cup macadamia nuts {pesto}
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¼ cup freshly grated parmesan {pesto}
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½ cup olive oil {pesto}
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4 free range eggs
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200 g feta cheese (as needed)
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Pink Himalayan salt
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Toothpicks
Method
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To make the pesto: in a blender or processor blitz the macadamias, kale, basil, parmesan, a pinch of himalyan salt and olive together to make a smooth but still textured pesto.
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Whisk the eggs together in a bowl.
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Heat a frying pan with some olive oil, swirl the olive oil so the pan is well covered.
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Pour the egg mixture into the frying pan so it makes a large and thin omelette. Depending on the size of your frying pan you may need to make 2.
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Flip to make sure it is cooked and nice and golden on both sides.
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Carefully remove from heat and drain on paper towel.
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Cut the omelette into long rectangular strips about 2 cm wide.
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Spread each strip with the pesto and crumble feta over the top.
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Roll up into swirl shapes and cut off at desired thickness, you should get 3 -5 swirls per strip depending on your omelette size. You can also cut the now rolled segments in half width wise again to make them nice and thin.
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Skewer with a toothpick.
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Serve.
Notes
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Kale is a
sensational power vegetable and the combination with fresh basil and a great Parmesan and feta is beautiful.
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This is a beautiful, healthy, gluten free canapé perfect for entertaining.
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Make a nice big batch of the pesto as it can also be thrown through really lovely pasta, on crackers, in wraps, in muffins and OK I'll admit it, I love pesto and if I make some or buy a great one I just have to eat it!
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Kale (Brassica Oleracea) is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including it is said, to have anti – cancer effects so it is well worth tracking down or growing your own. There are many varieties available and it is also excellent in things like juicing,
green smoothies, all kinds of fresh
salads,
spinach and kale feta sausage rolls,
spinach and kale cheesey scrambled eggs and often made into kale “chips”. I also put it fresh, shredded in my kids wraps.
Not a new thing kale was in fact a very popular vegetable in the middle ages and is a popular food source in many parts of the world. During World War II it was also in the Dig for Victory imitative in the UK because of its nutrient content, where everyone was encouraged to grow it in there gardens.
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Kale is extremely good for you and is a source of beta carotene, vitamin K, vitamin C, and rich in calcium.
It is also a source of two carotenoids, lutein and zeaxanthin and has other properties which are said to have anti cancer and DNA repair in cells properties.
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Basil (Ocimum basilicum) is also a fantastic fresh and healthy ingredient, with potent antioxidant, antiviral, and antimicrobial properties.
(c)rebeccamugridge2013
Bek XX
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