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Kale pesto

Kale pesto

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Rating: 5 out of 5.38 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal195
fat20g
saturates4g
carbs1g
sugars0g
fibre0g
protein4g
low insalt0.1g
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Ingredients

  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

Rating: 5 out of 5.38 ratings
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