This delicious pesto recipe is quick to make and packed with vital winter nutrients. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour.
Ingredients
- 100g curly or Russian kale
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 100g pine nuts
- 100g mascarpone
- 100g Pecorino, grated
- ½ tsp freshly grated nutmeg
Method
- 1. Wash the kale well, remove any tough stems and roughly chop. Heat the oil in a pan and gently sauté the garlic for 2-3 minutes. Add the kale to the pan. Cover and cook for 2-3 minutes or until it starts to wilt.
- 2. Put the pine nuts in a food processor or blender and blitz until smooth. Add the mascarpone, Pecorino and nutmeg. Blitz again. Add the kale and garlic mixture. Process until smooth. Season well.
- 3. Serve the pesto tossed into hot, fresh pasta or spread onto thick, toasted slices of sourdough bread.
Nutritional info
Per serving: 438kcals, 41.2g fat (13.9g saturated), 14.5g protein, 3.1g carbs, 2.6g sugar, 0.5g salt
Chef's tip
If you don’t have kale, you can substitute spinach, swiss chard or cavolo nero cabbage. Pour a layer of olive oil on top of the jar or bowl of pesto and it will keep in the fridge for up to 3-4 days. For a vegetarian version, substitute the Pecorino for vegetarian Parmesan.