Kale Pesto Recipe



Kale Pesto

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.


To Store

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.


Check our brand new spring menus for more culinary inspiration.



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