In this month’s Delicious magazine, this KALE AND WALNUT PESTO is served with poached chicken and spelt fettucine.
I made it using the kale from my friend Liz’s garden, featured in Fresh Produce last week.
2 cups (about 1/2 bunch) chopped kale leaves
1/3 cup (40g) chopped walnuts
3 garlic cloves
2/3 cup (165ml) extra virgin olive oil
1/2 cup (40g) grated parmesan
- Whiz all the ingredients in a food processor until smooth.
Yummy! I put the leftovers in a sterilised jar with a thin layer of olive oil on top to stop it from going mouldy and discolouring (keep in the fridge).