Kale pesto
Prep:
10 mins
3 cloves garlic
90g toasted pine nuts
250g kale, washed
Handful of parsley, chopped
50g Parmesan, grated
125ml extra virgin olive oil
Salt and pepper to taste
Combine the garlic and pine nuts in the food processor. Blend until well combined.
Add the kale, parsley and Parmesan. Again, pulse until thoroughly combined.
With the machine running, add the oil in a slow steady stream until smooth.
Add salt and pepper to taste. Refrigerate in a sealed container until ready to use.
Preparation Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Dressings & Sauces, Healthy, Vegetarian, Low Calorie
Special Info
Vegetarian
Level of Difficulty
Easy
This pesto will keep for a week in a jar in the fridge. Keep it topped up with a thin layer of olive oil on top.
Perfect stirred through cooked pasta or on a sandwich with cooked meats
