a new take on pesto

Kale Pesto

recipe adapted from Gillian's Kitchen

makes 1 cup

INGREDIENTS:

1 bunch kale (curly or lacinato)

1/2 cup (80g) pine nuts,

1/2 head of garlic, peeled and crushed

juice of 1 lemon

1 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan reggiano

METHOD:

1. Wash and remove hard stems from kale.

2. Lightly toast pine nuts and crushed garlic cloves.

3. Add kale, pine nuts and garlic to a food processor and pulse until roughly combined.

4. Stream in lemon juice and olive oil while pulsing.

5. Blitz until you have a smooth paste. Add more olive oil for desired consistency and then add parmesan and pulse a few more times until incorporated.

6. Serve with your favourite pasta, vegetable, meat or fish. Store in an airtight container in the fridge up to 1 week.