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Kale pesto

Kale pesto

2
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
12
Difficulty
Easy
For minimum effort and maximum flavour, you can’t beat homemade pesto. It’s perfect for storing in your freezer to use as you need it.

Ingredients

Kale

200 g, (½ bunch - about 6 leaves)

Fresh basil

1 cup(s), leaves

Grated parmesan cheese

½ cup(s), (40g)

Garlic

2 clove(s), roughly chopped

Olive oil

¼ cup(s), (60ml)

Lemon juice

2 tbs

Instructions

  1. Cut either side of the central stalk on kale leaves. Discard stalks (see notes) and tear leaves into small pieces.
  2. Place kale leaves and remaining ingredients in a large food processor. Season with salt and pepper. Process to form a chunky paste.

Notes

Pesto will keep in a reusable container or jar in the fridge for up to 5 days. Cover the surface with baking paper to keep it bright green and prevent discolouration. TO FREEZE: To freeze, divide pesto evenly into 3 small reusable containers or jars and keep in the freezer for up to 3 months. Thaw overnight in the fridge before using. You can freeze kale stalks for later use in stocks or soups.

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