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

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Makes enough for 10-12 servings

Nutrition per serving

• Kcalories

  195

• Protein

  4g

• Carbs

  1g

• Fat

  20g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• 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

Directions

1. 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.
2. 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.

Categories: All Christmas, Family & Kids, Vegetarian