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
  • Easy

Nutrition per serving

  • kcal 195
  • fat 20g
  • saturates 4g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 4g
  • 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

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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