Kale Pesto recommended by Hayley

This leafy green cabbage-like vegetable is a genuine superfood – it’s great whizzed up in place of basil in an Italian sauce

Prep: 10 mins no cook

Easily makes enough for 10-12 servings

  • 85g pine nut, toasted
  • 85g parmesan(or vegetarian alternative), coarsely grated, plus extra to serve (optional)
  • 3 garlic cloves
  • 75ml extra-virgin olive oil, plus extra to serve
  • 75ml olive oil
  • 85g kale
  • juice 1 lemon
  • spaghetti or linguine, to serve
  1. Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
  2. To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Share if you like!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
This entry was posted in recipe and tagged . Bookmark the permalink.