KALE PESTO

By Ramya Sundrapandi

This week we have yet another Kale recipe to take away the mystery of kale and highlight its versatility. Use it just like any other another leafy green. Rather than spend upwards of $5 on a bottle of pesto off the shelf, make this kale pesto in lesser time than it would take to go to the shops. And you can freeze it!

This recipe, which is originally from the book “I Quit Sugar” by Sarah Wilson, was trialed, tested and suggested by Michelle Dooley from Table of Ingredients, a Farm Box family member and food blogger. Check out Michelle’s culinary creations and recipe suggestions at www.tableofingredients.com.au and on instagram @tableofingredients

  • 1 bunch kale, middle stems removed.
  • 2 X spring onions (optional)
  • 2 X cloves garlic, peeled.
  • 3 X tablespoons olive oil.
  • juice of 1 lemon.
  • 1/4 cup grated parmesan.
  • salt and freshly ground black pepper, to taste.

 Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

 

Have as an accompaniment to eggs, roast meat, veg or as a pasta sauce.