Kale Pesto
  • 80g kale
  • 100ml olive oil
  • 2 cloves garlic
  • 50g toasted pine nuts
  • 50g Parmesan cheese
  1. Simply place everything into a blender and blitz until smooth. Add more olive oil if you prefer it slightly looser in consistency.
  2. If you find kale too much of a strong flavour then feel free to also add in a handful of basil to make it more like the traditional taste.
This is brilliant to make in bulk and then freeze. Simply spoon out the pesto and freeze in ice cube trays. When solid, pop out and store in freezer bags to have to hand for whenever you might need it. You can stir the frozen pesto straight into your pasta or defrost early in the day.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/kale-pesto/