Kale pesto

Prep: 10 mins
Kale pesto

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

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