No.68 Kale Pesto

Here is a simple pesto with a twist that really makes it unique. It is earthy from the kale and the hazelnuts, in contrast to the richness of traditional pesto. If you are going to make this you need to use a food processor as a mortar and pestle will not get the kale broken up enough to make it into a paste.  If desired, you don’t need to use olive oil and instead can use a good quality rapeseed oil.

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50g chopped hazelnuts

75g Kale

1-2 cloves of garlic

Zest and juice of half a lemon

120ml good quality rapeseed oil or olive oil

25g of grated hard cheese e.g. Parmesan

Pinch of salt

 

1. Begin by crushing the garlic and adding to the oil in a food processor. It may seem like a lot of oil but in comparison to traditional pesto it is almost the same.

2. Toast the hazelnuts in a pan for 1-2 minutes until browning. Remove from heat and leave to cool.

3. Prepare the kale, removing the stem and roughly chopping. Weigh out 75g of the kale and add to the oil mixture.

4. Add the hazelnuts and turn on the food processor. Blend until you can tell the kale is broke down into a rough pesto like paste.

5. Add the salt, lemon zest, lemon juice and grated hard cheese. Blend till you have an even mixture.

6. Use immediately with chicken, pasta, fish…or whatever you fancy!

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