Kale Pesto
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Quick and easy and super nutritious. Use as you would a regular basil pesto sauce
Course:
sauce
Servings: 16
Ingredients
- 160 g kale stems removed
- 160 g pine nuts lightly toasted
- 160 g Parmesan reggiano freshly grated
- 4-5 clove garlic lightly roasted
- 360 ml olive oil
- 60 ml lemon juice from approx. 2 small lemons
Instructions
-
Cut the leave off the kale and discard the stems.
-
Lightly toast the pine nuts in a dry saucepan for a few minutes until golden brown.
-
Then lightly toasted my garlic cloves in a tiny bit of olive oil before adding to the food processor.
-
Put the Kale, toasted pine nuts and toasted garlic into a food processor and pulse a few times.
-
Start to pour the lemon juiced down the funnel followed by the olive oil whilst pulsing.
-
Blitz until you have a smooth paste, when you are happy with the consistency add the parmesan and pulse a couple of times just to combine.
-
Check the taste, and season to your taste. I did not add salt as the Parmesan makes it salty enough for our taste.
Recipe Notes
Stir through hot pasta or spiralized courgette (zucchini) to serve, top with extra Parmesan and olive oil, if you like.
Store in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze in ice cube trays and once frozen transfer to zip lock bags for easy access. Good for up to a month.