Kale pesto

This leafy green cabbage-like vegetable is a genuine superfood – it’s great whizzed up in place of basil in an Italian sauce

Prep:10 mins
No cook

Easy

Nutrition per serving

kcal 195
fat 20g
saturates 4g
carbs 1g
sugars 0g
fibre 0g
protein 4g
salt 0.1g

Ingredients

85g pine nuts, toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil, plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Method

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

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