Kale and pecorino pesto
- October 2008
- Serves 4
- Ready in 15-20 minutes
Think pesto is all about the basil? This pesto recipe is made with kale, it’s quick to make and packed with wonderful winter nutrients.
The garlic helps reduce the natural bitterness of the kale, while the pine nuts add a sweet, nutty flavour.
Take a look at this spaghetti with kale and pangrattato topping too.
- Gluten-free recipes
- 41.2g (13.9g saturated)
- 3.1g (2.6g sugars)
- 100g kale
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 100g pine nuts
- 100g mascarpone
- 100g pecorino, grated
- ½ tsp freshly grated nutmeg
- 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.
- 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.
- Serve the pesto tossed into hot, fresh pasta or spread onto thick, toasted slices of sourdough bread.
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.
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