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.
Rated 5/5 based on
250 customer reviews Healthy Kids Recipes
How your little one can help
"I can help pick the basil leaves off the stalks and add the ingredients to the food processor."
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