Kale And Brazil Nut Pesto

  • recipe

    Main Meal
    Kale and Brazil Nut Pesto

    recipe

    M & S

Servings4
Dish TypeMain Meal
Prep Time30
Cook Time0
INGREDIENTS Total items( 5 )
  • recipe Italian Extra Virgin Olive Oil
    150 ml
  • recipe Garlic Bulb
    1 clove
  • recipe Kale
    250 g
  • recipe Brazil Nuts
    75 g
  • recipe Parmesan Wedge
    75 g

How to Make

  • Grate the parmesan. Crush the garlic cloves. Remove the tough stalks from the kale.
  • Heat the oven to 180°C/160°C fan/gas 4.
  • Put the nuts on a baking tray and roast for 10minutes, or until they just start to brown.
  • Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder.
  • Bring a pan of water to the boil.
  • Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften.
  • Drain well and cool, then squeeze in a clean tea towel to remove excess moisture.
  • Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture.
  • Add the nuts and blitz again, then add the olive oil and parmesan and blitz again quickly.
  • Squeeze in lemon juice, to taste
  • Season with salt and pepper.
  • Chill until ready to use (it will keep in the fridge for 2-3 days).
  • Delicious served with cooked whole wheat pasta.