Leaf Recipe Collection
Kale Pesto
Kale, a superfood that has recently gained in popularity, is great whizzed up in place of basil in this recipe for Kale Pesto.
Recipe adapted from BBC Good Food.
Ingredients
- 85g pine nuts
- 85g parmesan, coarsely grated, plus extra to serve (optional)
- 3 garlic cloves
- 75ml extra-virgin olive oil, plus extra to serve
- 85g kale
- juice 1 lemon
- spaghetti or linguine
Method
- Put the pine nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to paste
- Season to taste.
- Stir through hot pasta to serve, topping with extra parmesan or olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil to keep in the fridge for a week or freeze for up to a month.
- Enjoy!
