Kale pesto

Name: Kale pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 85g pine nut , 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

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 11

Author : Sarah Cook

josh eagleton cabbage curly kale

Ingredients

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85 grams pine nut, toasted85 grams parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)3 garlic cloves75 milliliters extra-virgin olive oil, plus extra to serve75 milliliters olive oil85 grams kalejuice 1 lemonspaghetti or linguine, to serve

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Instructions

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Step 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.

Step 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.