Herby kale pesto

Herby kale pesto

By
From
Top With Cinnamon
Makes
175 ml
Photographer
Izy Hossack

This pesto is an essential pantry staple for me. It’s incredibly easy to make and packs a nice, herby punch to any dish. If you don’t have any kale around (or are not a fan) you can easily sub in rocket, spinach, watercress or extra basil. Same goes for the nuts – cashews, pistachios, hazelnuts, almonds or pine nuts (pine kernels) are just as good! As ‘pesto’ literally means ‘paste’, you can add in other goodies too, like wild garlic, roasted red peppers, sun-dried tomatoes, charred aubergines, asparagus and so on. I’ll advise you now to make a huge batch and store the extra in the freezer – that way you’re always pesto-ready, and that’s the way to live right.

Ingredients

Quantity Ingredient
1 lemon
1 garlic clove, peeled and minced
100g kale, chopped
large handful basil leaves
4 tablespoons olive oil
2 teaspoons parmesan, grated
large pinch salt
30g walnut halves

Method

  1. Zest the lemon and cut it in half. Add the juice of one half to the bowl of a food processor with the zest. Add the minced garlic along with the remaining pesto ingredients. Blend until a paste forms. Use immediately or store in a lidded container in the fridge or freezer.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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