appetite magazine
Kale pesto
 
 
How to eat it: • On toast with soft boiled eggs • Stirred into spiralised courgette ‘pasta’ with fresh cherry tomatoes and capers • Drizzled on fresh chicken salad
Ingredients
  • 200g kale leaves, trimmed of stems
  • 150ml olive oil
  • 3 cloves garlic, peeled
  • salt and pepper
  • generous squeeze lemon juice
  • 50g grated parmesan
  • 25g pine nuts
Method
  1. Toast the pine nuts under a low grill for 4 mins.
  2. Set aside.
  3. Bung the kale in a food processor and pulse until finely chopped.
  4. Add the rest of the dry ingredients and pulse gently until smooth as you pour in the oil gradually.
  5. Add more oil for consistency if you wish, and more lemon to your taste.
Recipe by appetite magazine at https://www.appetitemag.co.uk/kale-pesto/