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)
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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