Kale Pesto

Taken from the BBC Good Food website.

10-12 servings

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

  • 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.
  • 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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