A simple no-waste pesto that makes use of the whole bunch of kale, including the stalks.
Ingredients
- 120g kale (leaves and stalks)
- 100ml olive oil, plus extra if needed
- 1 small garlic clove, peeled (or ½ a large clove)
- 30g pine nuts, toasted
- 50g Parmesan cheese, grated
- Juice of ½ large lemon (or 1 small lemon)
- Salt and pepper, to taste
Method
- Wash the kale and pat dry. Roughly chop the leaves and stalks into smaller pieces.
- Place the chopped kale, toasted pine nuts, Parmesan, olive oil, and garlic into a blender or food processor.
- Blitz until smooth, stopping occasionally to scrape down the sides. Add a little more olive oil if needed.
- Add the lemon juice, season with salt and pepper, and blitz once more until combined.
- Taste and adjust the seasoning if needed.
Store in a jar in the fridge for up to 3-4 days or serve straight away.
Serving Ideas
- Spread on crusty bread with fresh Irish tomatoes and mozzarella.
- Toss through roasted potatoes.
- Drizzle over eggs.
- Use as a salad dressing or pasta sauce.