Kale pesto

Seeing the vibrant, leafy bunches of kale and other brassica vegetables in the green grocers is always inspiring. Deciding what to cook with them when you get them home is not always as easy. But there’s no excuse with this kale pesto. Ready in 10 minutes it offers so much flavour, versatility and nutrition.

5 ways to enjoy kale pesto

– As a spread on sandwiches

– As a dip

– On pizza bases

– Tossed through pasta

– Served with roast lamb, chicken, fish or eggs.

Nutrition Note: among many other nutrients and health promoting natural plant chemicals, kale is high in vitamin C. However this is easily lost during storage and during the cooking process. To retain the vitamin C, eat kale within a day or two of purchasing it and enjoy it raw or keep the length of cooking time to a minimum.

As seen in our Winter Warmers 2o14 magazine. You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

Winter Warmers 2015 – on sale May 14th

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Ingredients

• 1 cup finely chopped kale, tightly packed (about 2 leaves)
• 1/4 cup pine nuts
• 1 clove garlic, crushed
• 1/2 cup extra virgin olive oil
• 1 cup finely grated parmesan cheese

Method

Step 1

Combine the kale, pine nuts, garlic and olive oil in a food processor or blender and process until well combined. -

Step 2

Stir through the parmesan and serve as a dip with veggie sticks, alongside roasted meats or grilled fish, as a sandwich spread or simply stirred through pasta. -

Step 3

Storage tip: Pour a thin layer of olive oil on the surface of the pesto when storing it in the fridge or freezer to prevent the pesto from browning. -