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

  1. Bring a large pot of salted water to a boil. Add the kale to the water and cook for about 2 minutes.
  2. 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.
  3. 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.
  4. 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.