Chef Gannon's Tip
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Kale Pesto
10 mins
A fresh and vibrant kale pesto made with toasted pine nuts, Parmesan and garlic. Perfect for pasta, sandwiches, grain bowls or grilled proteins.
Easy
Ingredients
80g Parmesan
80g toasted pine nuts
3 garlic cloves
300ml extra virgin olive oil
Salt
200g kale, stalks removed
Method
Blanch the kale for 30 seconds.
Transfer immediately to iced water.
Drain well and squeeze out any excess moisture.
Add the kale, Parmesan, pine nuts, garlic, olive oil and salt to a food processor.
Blend until smooth.
Taste and adjust seasoning if needed.
Store in an airtight container in the fridge.
Bring a pot of salted water to the boil.
