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Kale Pesto

Makes 500g

A delicious way to use seasonal kale - green, red or a mix. Serve with pasta, dolloped on salmon or roast chicken, or spread on freshly toasted sourdough.

4 Farmdrop products in this recipe

£22.94

Here’s how you do it

  1. Wash the kale, remove the large stalks and tear into smaller pieces.
  2. Toast the pine nuts in the oven at 200C or or in a dry pan until lightly golden.
  3. In a food processor finely chop the kale, then add all the other ingredients except the pine nuts. Add these last when all else combined & briefly mix to combine.

Ingredients

  • 180g kale
  • 1 clove of garlic, grated*
  • 40g Parmesan, grated
  • 220ml Extra Virgin Olive Oil
  • 25g pine nuts, toasted
  • Juice of 1 lemon*
  • ½ tsp sea salt*
  • ¼ tsp freshly ground pepper*

*From the larder

Suitable for

  • Gluten free

What’s in this recipe

Maltby&Greek

Vee Organic Extra Virgin Olive Oil

£8.75

£17.50/l

Langridge Organic

Organic Green Curly Kale

1 Bag (300g)

£2.50

Suma

Organic Pine Nuts

1 Bag (125g)

£5.99

Longman's

10 Month Aged Parmesan

£5.70

£28.50/kg