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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.

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