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Recipes
Kale Pesto

Kale Pesto

Serves:
12
Course:
Dinner
Prep:
10 mins

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

Print recipe

Nutritional Information

  • KCalories
    207.7
  • Protein (g per Serving)
    4.3
  • Carbohydrates (g per Serving)
    0.9
  • Fibre (g per Serving)
    0.5
  • Fat Contents (g)
    20.8
  • Sugars (g per serving)
    0.8

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

  1. Put the pine nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste.

  2. 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.