Last week I found myself with an abundance of left over kale. So I had to get creative. As well as making a lovely stuffing for some chicken, I also whipped up a batch of kale pesto.
I don’t know why I ever bought pesto, it’s so quick and easy to make. Not to mention cheaper. It’s also extremely versatile and well worth having a stash in your fridge.
How to make Kale Pesto
This makes about 1.5 cups.
• 1 medium bunch kale, thick stems removed
• 3 cloves garlic
• 1/2 cup roasted almonds
• handful fresh basil leaves
• 1/2 cup fresh grated Parmesan
• pinch of chilli flakes
• juice of one lemon
• sea salt and pepper
• 1/3 cup extra virgin olive oil or more if you like your pesto super smooth
- Roughly chop the kale leaves and blanch for 30 seconds in a post of boiling, salted water.
- Remove from the boil and run under cold water, when the kale is cool, squeeze out the excess water.
- Next throw the garlic and almonds in to the food processor and pulse to chop. Add the kale, basil, parmesan, chilli flakes, salt and pepper and once again pulse.
- Whilst the processor is going, add the olive oil until you get the consistency you desire.