Our new Kale Pesto Pasta Pot for One has gone down a storm, so we thought we’d share the recipe for the kale pesto with you. It’s a great way to eat this superfood if you struggle with your greens, and just a brilliant use of any leftover kale in your fridge. Try it on roast chicken, tossed through pasta or as a dressing for roasted vegetables and you’ll never look back.
1–2 cloves Garlic
1 1/2 tbsp Olive Oil (more for a smoother consistency)
Juice of 1/2 a Lemon
15g Cashew Nuts (a small handful)
Good few pinches of Salt & Pepper
20g of Basil
(1 bunch) Bunch of Parsley
You don’t have to be too strict with these measurements – treat them as a guide and create your own version. We’ve used cashews in place of cheese to keep it vegan and dairy free, but replace with parmesan if you like. To keep it low fat there’s less oil here than in a standard pesto, but adding more will give it a smoother texture. Try swapping in your favourite herbs – some fresh mint would be a great addition to serve with pasta, garden peas and feta.
Wash the kale then blanch in a pan of boiling water for 30 seconds. Drain in a colander and run under cold water to lock in the colour and nutrients. Roughly pick the leaves from the herbs (a bit of stalk is fine), then place all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning as desired.
Storing your Pesto
If you’re not using it right away, you can store your pesto in a sterilised glass jar (one that’s been run through the dishwasher should be fine). Cover with a layer of olive oil about 1 cm deep and keep it in the fridge. When you want to use it just pour off the excess oil before spooning out the pesto. Recover with oil to store again.
Alternatively, put into an ice cube tray and freeze. Once fully frozen, pop out into a freezer bag and store for up to 1 month. Defrost before use.