Kale Pesto
  1. Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

  2. To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Course🍯Sauce

Diets🥕Vegetarian...

Category🌿Pesto

Cuisine🇮🇹Italian

Occasions📆Everyday🍝Pasta Dishes

Season🔁Year-round

DifficultyEasy ⏰ 10m

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