Kale Pesto

Kale and Walnut Pesto

This is a must have for a pantry staple this Autumn/Winter. If you are storing this in your fridge, do so in a glass jar with a healthy glug of olive oil over the top. Fresh is always best, but it will still be delicious in a week. Dollop on your eggs, roasted fish, spread in sandwiches, or toss through pasta or gnocchi. So many ways! Works well with other nuts, but fresh walnuts are my all time favourite.

Serves 4

Ingredients

1 bunch of kale (leaves removed from stems)
1/2 cup of toasted walnuts
2 cloves of garlic
1/2 cup olive oil (or more for a smoother pesto)
juice & zest of two lemons
salt & pepper to taste
optional: grated parmesan or pecorino cheese

Method

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch kale for about 2 minutes, remove and place in the ice bath to stop the cooking process.
Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
Blend everything together in a food processor. Pulse to create a chunky pesto; blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary. Yum.