Kale pesto
- Sarah Cook
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Makes enough for 10-12 servings
Easy
Prep: 10 mins
No cook
A star rating of 4.8 out of 5.46 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal195
-
fat20g
-
saturates4g
-
carbs1g
-
sugars0g
-
fibre0g
-
protein4g
-
salt0.1g
low
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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.
Recipe from Good Food magazine, February 2013
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A star rating of 4.8 out of 5.46 ratings
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