Kale pesto is a surprisingly fresh and nutritious alternative to classic basil pesto. The combination of kale, Parmesan cheese, nuts and Yakelos extra virgin olive oil creates a rich, savoury flavour. Delicious with pasta, on bread, with grilled vegetables or as a dip.
Ingredients
For approximately 1 jar:
- 100 g kale, finely chopped
- 40 g Parmesan cheese, finely grated
- 30 g walnuts
- 1 small garlic clove
- 75 ml Yakelos extra virgin olive oil
- 1 tablespoon lemon juice
- Pinch of salt
- Freshly ground black pepper
Method
- Bring a pan of water to the boil and blanch the kale for approximately 2 minutes.
- Drain the kale and immediately rinse it under cold water.
- Squeeze the kale thoroughly to remove as much excess moisture as possible.
- Lightly toast the walnuts in a dry frying pan and leave them to cool.
- Place the kale, walnuts, Parmesan cheese, garlic and lemon juice in a food processor or tall measuring jug.
- Gradually add the Yakelos extra virgin olive oil and blend everything until you have a smooth pesto.
- Season the kale pesto with salt and black pepper.
- Add a little extra olive oil if you prefer a thinner consistency.
What to Serve with Kale Pesto
Kale pesto is delicious with:
- Pasta, ravioli or gnocchi
- Toasted bread or bruschetta
- Grilled vegetables
- Oven-roasted potatoes
- A sandwich with mozzarella or goat's cheese
- Soup, as a flavourful garnish
- A sharing platter with bread and raw vegetables
Kale Pesto Without Cheese
Would you like to make a vegan kale pesto? Simply leave out the Parmesan cheese and add two tablespoons of nutritional yeast. This will help the pesto retain its savoury flavour.
Storage
Store the kale pesto in a clean, well-sealed jar in the refrigerator. Pour a thin layer of Yakelos olive oil over the pesto to help prevent discolouration. The pesto will keep for approximately three to four days.
Our Recommendation
Blanch the kale briefly before making the pesto. This softens its texture and gives the pesto a milder flavour. The fruity flavour of Yakelos extra virgin olive oil brings the kale, walnuts and Parmesan cheese into perfect balance.
