Kale Pesto (Stalks and All)

WRITTEN BY

SERVES:

4-3 SERVINGS

Prep Time:

10 MINUTES

Cook Time:

This is kale doing more than just sitting in the crisper! Leaves, stalks, the lot - blitzed into a punchy pesto with bite, body, and a bit of backbone. It’s the kind of fridge staple that turns “what’s for dinner?” into something sorted: stirred through pasta, spread on toast, or spooned over anything that needs a lift.

_INGREDIENTS:

130g kale (leaves and stalks)
100ml olive oil, plus extra if needed
1 garlic clove, peeled
30g pine nuts
50g Parmesan cheese, grated
Juice of ½ large lemon (or 1 small lemon)
Salt and pepper

_{INSTRUCTIONS:}

Remove the kale leaves from the stalks. Roughly chop the leaves and finely chop the stalks so they blend smoothly.
Add the kale leaves, chopped stalks, grated Parmesan, garlic, and pine nuts to a blender or food processor.
Blitz until broken down, scraping the sides as needed.
With the motor running, slowly drizzle in the olive oil until the mixture comes together.
Add the lemon juice, season with salt and pepper, and blend again until smooth.
If it’s too thick, add a little more olive oil and blend to loosen.
Taste and adjust seasoning if needed, then transfer to a clean jar.
Store in the fridge for up to 4 days.