Kale pesto

Kale pesto

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(4 ratings)

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Makes enough for 10-12 servings

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
195
protein
4g
carbs
1g
fat
20g
saturates
4g
fibre
0g
sugar
0g
salt
0.1g

Ingredients

  • 85g pine nuts, 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

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Method

  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.

Recipe from Good Food magazine, February 2013

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Comments

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juliasusan's picture

I added a red chili for a bit of a kick. Gorgeous!

deesteve's picture

I'm a bit confused about the amount of oil in the ingredients list, is it really 2 lots of 75 mls of olive oil?

deesteve's picture

I'm a bit confused about the amount of oil in the ingredients list, is it really 2 lots of 75 mls of olive oil?

bluejay's picture
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I added a few drops of roasted sesame oil to the mixture of olive oils when processing in the blender and also usually add either rocket or watercress to the kale if I have any to hand. Either way it is a quick and delicious supper for one with fresh linguine.

mariowynjones's picture

Try replacing the kale with a mix of watercress and rocket for a pesto with more 'bite'

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