Kale pesto recipe
This pesto is extra healthy and so good that children don't notice the hidden vegetable. Leftovers keep in the fridge for about a week.
Prep time
5 mins
Cook time
15mins
Serves
4 - 6
Difficulty
Easy
- 150g kale, stalks removed and roughly chopped
- 85g toasted pine nuts
- 30g basil leaves
- 2 garlic cloves
- 150ml olive oil plus extra to finish
- Zest of half a lemon
- 80g Parmesan cheese, grated
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Place the kale, pine nuts, basil, garlic, oliver oil and lemon zest into a food processor and pulse to form a coarse paste.
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Add the Parmesan and whizz again until the pesto is smooth. Taste and season if necessary and transfer into a glass or plastic container. Cover with a little more oil and store in the fridge for up to a week.
Adapt this recipe for weaning
Mix some of this pesto into full fat Greek yoghurt and spread onto a tortilla wrap to some fun finger food pinwheels or to use as a dip for veggie sticks an strips of cooked chicken or salmon.
