Kale Pesto
Pesto is very versatile. You can serve this pesto with gluten free pasta, add as a dressing with salad leaves, use as a dip with gluten free bread or crackers or use as a sauce over roasted vegetables, meat or fish.
Credited to: Coeliac UK
Kcal: 207.7
Difficulty: Pretty easy
Serves 12
10 mins prep
Ingredients
- 85g pine nut toasted
- 85g parmesan
- 3 garlic cloves
- 75ml extra virgin oil, plus extra to serve
- 75ml olive oil
- 85g kale
- Juice of 1 lemon
Method
- Put the pine nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste.
- This pesto can be stored in a container or jar. You can cover the surface with a little more olive oil and keep it in the fridge for a week, or freeze for up to a month.
Nutritional information per serving
Kcal
207.7
Fat
20.8g
Carbs
0.9g
Protein
4.3g
Fibre
0.5g
Sugars
0.8g
