Homemade pesto is a serious game changer - so fragrant, fresh and a million times yummier than the jarred stuff. I love playing around with different flavour combinations, adding different herbs, nuts and leaves. This kale pesto with pine nuts and almonds is my all time favourite. I prefer to steam the kale lightly before I add it to the blender, it works just as well raw but does give a much more earthy flavour, which a lot of people aren’t used to and find a bit ‘green’ tasting. 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, rice or quinoa but is also amazing in salad dressings or mixed through vegetables before roasting, drizzled on a bowl of soup or spooned onto a salmon fillet before baking.
Kale 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
50g basil or parsely (or a combination of both)
150ml olive oil
1 clove of garlic
1 lemon, juiced
1 small squeeze of honey
1 small handful of Parmesan
25g pine nuts
Lightly steam the kale for a minute or two. Put all of the ingredients into a food processor and pulse until smooth.