Kale pesto
Serves 2
Easy
We've swapped basil for kale to make this vibrant and versatile Italian sauce – toss through spaghetti, add to pastry tarts or stir through baked gnocchi
Skip to ingredients
- 75g kalechopped, tough stalks discarded
- ½ a clove garlicchopped
- 50g parmesan (or vegetarian alternative)finely grated
- 3 tbsp extra-virgin olive oiljuiced
- 50g pine nutstoasted
- 1 lemonzested and juiced
Method
step 1
Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.
