Kale Pesto
Widely regarded as a superfood, kale makes a fantastic pesto! Make a batch and store it in an airtight container for up to 5 days in the fridge or freeze it in an ice cube tray for easy portion control when defrosting.
2 people
Preparation time: 5 minutes
1 lemon, zest and juice
50g pine nuts
100ml extra virgin oil
Salt
1 garlic clove
50g parmesan - grated
- Bring a large pot of salted water to a boil. Add the kale to the water and cook for about 2 minutes.
- Scoop out the kale with a slotted spoon and transfer to a large bowl filled with ice water and ice. Once cool, leave to drain in a sieve or colander.
- Once the kale has drained (pat with kitchen towel if needed), transfer to a food processor along with the remaining ingredients. Pulse until the pesto is your desired texture.
- Taste for seasoning and add salt if needed.
This recipe contains 15 servings, with each portion containing approximately 1.1g of carbs, 9.5g of fat, 1.g of protein and 95kcal.
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