Kitchen Basics: A Very Useful Spicy Kale Pesto Recipe
Spicy Kale Pesto is the perfect way to use up a large amount of kale. It is delicious stirred through pasta for a quick meal, served on crackers for a healthy snack or simply eaten straight from the spoon.
Servings: 8
Calories: 267kcal
Ingredients
- 200 g ( 1 1/2 cups) blanched kale*
- 1 clove garlic large
- 160 g (1/2 cup) raw cashews
- 40 g (1/2 cup) grated Parmesan cheese
- 120 ml (1/2 cup) extra-virgin olive oil
- Juice of 1/2 lemon approx. 2 Tablespoons
- 1 small dried chilli broken
- Salt & Pepper
Instructions
- Place the blanched kale into a food processor and blitz briefly, until the kale is finely chopped.
- Add the remainder of the ingredients and blitz until well combined.
- Taste the pesto and add additional lemon juice, salt and pepper if desired.
- Use immediately or store in glass jars in the fridge for up to one week.
Notes
- * Replace the blanched kale with a bunch of young, fresh kale. Blitz the young kale leaves straight into the pesto.
- Store leftover kale pesto in the fridge for up to a week, or freeze it for up to six months.
- This pesto is quite thick. If you prefer a runnier consistency, add a little more olive oil.
- If stirring this pesto through pasta, reserve a little of the cooking pasta water to thin out the sauce and help it coat the pasta evenly.
- Try your kale pesto spread on crackers for a quick healthy snack.
- I have only added a small amount of chilli to this recipe. Feel free to add more if you want a spicier version.