Kale And Brazil Nut Pesto

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.