Kale pesto recipe
This pesto is extra healthy and so good that children don't notice the hidden vegetable. Leftovers keep in the fridge for about a week.
4 - 6
- 150g kale, stalks removed and roughly chopped
- 85g toasted pine nuts
- 30g basil leaves
- 2 garlic cloves
- 150ml olive oil plus extra to finish
- Zest of half a lemon
- 80g Parmesan cheese, grated
Place the kale, pine nuts, basil, garlic, oliver oil and lemon zest into a food processor and pulse to form a coarse paste.
Add the Parmesan and whizz again until the pesto is smooth. Taste and season if necessary and transfer into a glass or plastic container. Cover with a little more oil and store in the fridge for up to a week.