About this recipe:This recipe is a wonderful way to enjoy fresh kale! Stir it through freshly cooked pasta or just spoon on top of warm toasted bread for a delicious starter! You can substitute walnuts for the pine nuts. If you prefer it not to be spicy, you can definitely use plain olive oil instead of the chilli-infused olive oil.
The Gruntled Gourmand
1 bunch kale, stems removed
40g grated Parmesan cheese
45g pine nuts
60ml chilli-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 pinches freshly ground black pepper
1 pinch coarse sea salt
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Method Prep:10min › Ready in:10min
Blend kale, grated cheese, pine nuts, olive oil, garlic, lemon juice, black pepper and salt together in a food processor until mixture has a pesto consistency, about 30 to 60 seconds.
For even more flavour, try toasting your pine nuts. Allow them to cool down before using.