Kale Pesto Recipe
This trendy spring dish is tasty, fresh, healthy and best of all quick. So forget frying pans and aprons, there is no cooking required. You just need a food processor and the following ingredients, most of which you should have in the house.
85g pine nuts, toasted
85g grated parmesan or vegetarian alternative
3 cloves of garlic, peeled
75ml extra virgin olive oil
85g washed picked kale
Juice and rind of 1 lemon
Place the ingredients into the food processor and turn it on. Once it has formed a slightly chunky paste, try it. Season with salt and pepper to your pleasure.
Serve at once over pasta and garnish with a little more grated parmesan. Or pile it onto crostini for a quick and easy tapas style snack.
This is a great dish to enjoy as a topping or side to other meals. Just place the pesto into a clean sterilised jar, top the pesto with a little more olive oil and store in the fridge for up to a week. The pesto also freezes really well and can be frozen for up to a month. – a lifesaver to impress at a last minute dinner party.