Kale Pesto Recipe | olivemagazine
We've swapped basil for kale to make this vibrant and versatile Italian sauce – toss through spaghetti, add to pastry tarts or stir through baked gnocchi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 75g kale chopped, tough stalks discarded
- ½ a clove garlic chopped
- 50g parmesan (or vegetarian alternative) finely grated
- 3 tbsp extra-virgin olive oil juiced
- 50g pine nuts toasted
- 1 lemon zested and juiced
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