Ever thought to make kale pesto? Well now is the time! You can make this pesto with raw or cooked kale. The raw version has slightly more earthy mineral taste, whereas the cooked is sweeter but slightly less complex (so probably the better option if you have kids at home!) If you do the cooked option, you will need more kale as it will be blanched, cooled & squeezed.
This pesto is totally epic as an addition to pasta, or why not try it on top of bruschetta or on your next antipasto board with cheese and crackers?
- 100g kale/200g if cooking
- 60g Parmesan
- 60g toasted nuts (pine nuts, walnuts, hazelnuts or almonds)
- 1 garlic clove
- 1 lemon
- good glug of olive oil
- Strip the leaves from the kale. Wash well, and strip the leaves from the stem. Discard the leaves, or keep a hold of them and check out our kale stem pesto recipe!
- If using cooked kale, blanch the leaves in boiling water for 1 minute until wilted. Drain and cool in cold water. Squeeze dry with your hands.
- Put the kale, parmesan, nuts and garlic in a processor and pulse until finely chopped. Add olive oil until you achieve a thick pesto consistency.
- Season with salt, pepper and a dash or two of lemon juice to your tastes.