Kale pesto   Print 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 Toast the pine nuts under a low grill for 4 mins. Set aside. Bung the kale in a food … Continue reading Kale pesto