Summary
Servings:
8
Prep time:
10 minutes
Cooking time:
0 minutes
Description
Pesto as you know it, but with kale. Any type of kale will do.
Ingredients
- 85g pine nuts, toasted. If pine nuts are not available, walnuts work well too.
- 85g parmesan, coarsely grated, plus extra to serve
- 3 cloves garlic
- 75ml extra virgin olive oil, plus extra to serve
- 85g kale
- 1 lemon, juiced
Instructions
- In a food processor, combine the nuts, parmesan, garlic, oil, kale and lemon juice until smooth. Whizz to a paste. Season to taste with salt and pepper.
- Serve with pasta or as a dressing for roast vegetables, fish, chicken, etc. Delicious on its own on a piece of crusty bread.
Notes
To store, put in a container or jar and cover with a bit more olive oil. It can be kept in a fridge for a week and freezer for a month.
Nutritional yeast works as a great substitute for parmesan cheese.