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Kale and pecorino pesto
- Published: 30 Sep 08
- Updated: 18 Mar 24
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.
![Kale and pecorino pesto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/482706-1-eng-GB_kale-pesto-768x680.jpg)
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.
Ingredients
- 100g kale
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 100g pine nuts
- 100g mascarpone
- 100g pecorino, grated
- ½ tsp freshly grated nutmeg
Method
- 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.
- Recipe from October 2008 Issue
Nutrition
- Calories
- 438kcals
- Fat
- 41.2g (13.9g saturated)
- Protein
- 14.5g
- Carbohydrates
- 3.1g (2.6g sugars)
- Salt
- 0.5g
delicious. tips
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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