Kale Pesto

Makes one jar, keeps for up to 10 days in the fridge.

(Gluten Free, Dairy free, Increase/Maintain Folate, Heart Health, Iron, Calcium, Vits A, C, K, Anti-inflammatory, Antioxidants, Pregnancy Support, Skin Health, Gut Health)

One large bag of kale or cavello nero

50g (generous handful) choice of nuts and/or seeds, we used walnuts

Good quality extra virgin olive oil

2 or 3 cloves of garlic, grated

Zest and juice of 1 large lemon

Salt and pepper to taste

We also popped in some watercress for added nutritional value

  1. Begin by giving your kale a rinse and cut out any really woody stems.

  2. Roughly chop up the leaves and thinner stem and pop into your food processor.

  3. You may need to do this in batches if your processor is a little chap.

  4. Add in your nuts and/or seeds, grated garlic, a good glug of olive oil, lemon zest and half the juice.

  5. Blend until still fairly rough, scrape down the sides, add more olive oil and a good pinch of flaky sea salt, a twist of pepper.

  6. Blend again until you have your desired texture.

  7. Taste – you may want to add more salt, pepper, garlic or lemon. You’ll want a spooning consistency so add more olive oil if necessary. Sometimes we add mint for a fresh tingle.

  8. Scrape into a clean jar and seal, storing for up to 10 days but we doubt it’ll last that long! We love it on poached eggs or stirred through roast new potatoes.