Kale Pesto
Method
Makes two 225g jars and can be made in advance for when you need a quick meal. Serve as a starter or mains with pasta or bruschetta.
1. Quickly blanch the kale in salted boiling water.
2. Blend the kale, pine nuts, garlic and olive oil in a food processor, or in a pestle and mortar.
3. When blended, add to the grated cheese and fold in.
4. Taste and season.
5. Put into the sterilised jars, cover and store in the fridge. Clean the top and the sides of the jar each time you use a bit and top off with a thin layer of olive oil before returning to the fridge.
6. This pesto also freezes well, but for best results do not add the cheese until after defrosting.
Ingredients
50g / 2 oz kale
25g / 1 oz pine nuts
1 garlic clove, peeled and crushed
170-225ml / 6-8 fluid oz extra virgin olive oil
40g / 1½ oz fresh Parmesan or Pecorino cheese, finely
grated Salt and sugar to taste
Two clean 225ml / 8 oz jars with lids, sterilised in the dishwasher or oven.
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