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.
Adapt this recipe for weaning
Mix some of this pesto into full fat Greek yoghurt and spread onto a tortilla wrap to some fun finger food pinwheels or to use as a dip for veggie sticks an strips of cooked chicken or salmon.