Kale Pesto

I make some variation of pesto at least once a week. You can mix up the ingredients but base them around, nuts, some greens or herbs (or both), some good olive oil and Parmesan. This recipe is so quick and easy you can whizz it up in the same time it takes to cook your pasta. 

This is delicious simply stirred through pasta, but also great spooned over meat or fish before cooking or mixed into salad dressings. I’ve used kale here which, is wonderfully nutrient dense, extremely high in vitamin K, A and C and full of fibre. 

Serves 4  |  Keeps well in the fridge for a week


100g kale

50g basil

150ml olive oil

1 clove of garlic

1 lemon, juiced

squeeze of honey

1 small handful of Parmesan

50g almonds


Lightly steam the kale for a minute or two, and rinse under cold water. Put all of the ingredients into a food processor and pulse until smooth. 


Georgina DaviesComment