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Kale pesto

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

  • Prep: 10 mins
    No cook
  • Makes enough for 10-12 servings
  • Easy
  • Makes enough for 10-12 servings
  • Easy
  • Calories 195
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 0
  • Protein 4
  • Fat 20
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 195
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 0
  • Protein 4
  • Fat 20
  • Fibre 0
  • Salt 0.1

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

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.

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