Kale has been having a ‘moment’ for a while now, and while I wouldn’t say I’ve succumbed to the hype (I rarely buy it, not when spinach is sitting right next to it!), I do love using it instead of basil in pesto. I don’t even bother to cook the kale, like some recipes call for – why bother? It’s an unnecessary step and just extra washing up.

It takes moments in a food processor, but if you don’t have one of those, try a blender. (If you’d like a food processor but don’t want to fork out the money, I LOVE this Philips one – it sat in the kitchen at a former job and I swear it was as good as my expensive Kenwood one)

This recipe is loosely based on a Sarah Wilson recipe that an old boss of mine once asked me to whip up for her. Leave out the pine nuts if you’re nut free, or replace them with toasted pumpkin seeds.

Kale Pesto

Ingredients

  • 1 bunch kale
  • 3 spring onions, roughly chopped
  • 2-3 cloves of garlic, peeled
  • 1/3 cup parmesan cheese, grated
  • 1/4 cup toasted pine nuts
  • Up to 1/2 cup olive oil
  • Salt & pepper to taste

Method

  1. Strip the kale leaves from their stalks and place the leaves into a food processor. Blitz until they are roughly chopped. Scrape down the sides of the bowl
  2. Add the spring onions, garlic, parmesan and pine nuts and blitz until fine. Scrape down the sides of the bowl
  3. While the food processor is running, add the olive oil in a slow stream. I usually only use about 1/3 of a cup, but it really depends on the consistency you like best in pesto
  4. Season with salt & pepper

This pesto is great: with crackers and crudites (raw veggie sticks), in a sandwich, on pizza, rolled up in puff pastry or bread dough and baked into scrolls, tossed through pasta, on a spoon…

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