"Blanching keeps the colour electric green. Skip it and you'll get a dull, army-green pesto within the hour."
Kale Pesto
12 mins •
serves 6
A fresh and vibrant kale pesto made with toasted pine nuts, Parmesan and garlic. Perfect for pasta, sandwiches, grain bowls or grilled proteins.
Easy
Ingredients
200g kale, stalks removed
Method
Bring a pot of salted water to the boil.
Blanch the kale for 30 seconds.
Transfer immediately to iced water.
Drain well and squeeze out any excess moisture.
Add the kale, Parmesan, pine nuts, garlic, olive oil and salt to a food processor.
Blend until smooth.
Taste and adjust seasoning if needed.
Store in an airtight container in the fridge.
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