Kale pesto

After the rain turbo charged the allotment last week we have an abundance of kale, so we made pesto with it!

Aprons on? Let‘s Cook!

5 minutes
0 minutes

The beauty of pesto is its versatility –  you can use pretty much any combination of green leaf (spinach, rocket, kale, basil, beetroot tops!), and you can substitute pine nuts for walnuts, or even sunflower seeds if you are look for a lunchbox friendly option. Here’s the template recipe which you can apply to what you have in the cupboard/fridge!

Ingredients

  • 3 cups of packed leaves
  • ½ cup nuts/seeds (pine nuts, walnuts, brazil nuts, sunflower seeds)
  • ½ cup of grated cheese
  • ¼ cup olive oil
  • 2 garlic cloves
  • ¼ teaspoon of salt

Equipment

  • Container
  • Blender

Allergens

Dairy

Nuts

Directions

1 Put all ingredients in blender and blitz until smooth
2 Store in a sealed container after this process
3 It can be kept in the fridge for up to 2 weeks
4 More oil/cheese can be added depending on on your preference
5 We love ours with pea pasta which is available in most supermarkets now
Kale pesto

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