I made this Kale Pesto from page 51 of the latest Cuisine Magazine, it’s super tasty and have been adding it to my lunchtime salads. Next I’m gonna give the Baked Fish, Potatoes and Kale Pesto a go, on the same page, it looks a-MAZING.
150g Kale leaves, stems discarded
1 clove garlic
1/2 cup roasted almonds
juice of 1/2 lemon
1/4 – 1/2 cup extra virgin olive oil
35g freshly grated parmeson
Blanch kale leaves in boiling salted water for 2 mins,
then drain and cold running water. Squeeze out as much
liquid as possible, then coarsely chop. Put the garlic
and almonds in a food processor and process to a course
crumb. Add the kale and process until roughty blended.
Transfer to bowl and stir in the lemon juice and enough
oil to make a smooth paste (add a little water if you
feed the mix is too oily) then stir in the parmeson
(you can freeze the pesto without the parmeson). Store
in an airtight container in the fridge for up to a week.