Kale leaves are a good choice for a winter pesto when the more classical summer basil leaves are out of season.
Ingredients
- 80g kale leaves weighed after removing tough stalks and ribs from the leaves
- 2 cloves of peeled and crushed garlic
- 85g walnuts, toasted on a dry pan until slightly crisp and cooled
- 85g grated parmesan cheese
- 100 -120ml extra virgin olive oil
- Zest of ½ lemon
- 1 tablespoon lemon juice
- Sea salt
Method
- Place the kale, garlic, walnuts and cheese in a food processor and process briefly to break down the ingredients into a coarse crumb.
- Drizzle in the olive oil with the motor running until a smooth pesto consistency is achieved. Add the lemon zest, juice and a pinch of salt and mix again briefly. Taste and correct seasoning.
- Store in the fridge in a covered container.
