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Pistachio and kale pesto
- Difficulty
Easy
By Jo Pratt
Published 2017
The kale gives this pesto a slightly firm texture and healthy feel. Try it spooned over poached eggs on toast, tossed with cooked new potatoes, drizzled onto roasted vegetables or swirled into hummus.
Ingredients
100 g 3½ oz 1
Method
Bring a large saucepan of water to the boil with a good pinch of salt. Fill a bowl with ice-cold water and set aside.
Put the kale into the boiling water and cook for just 1 minute. Remove with a slotted spoon and transfer to the iced water to instantly cool down.
Drain the kale and squeeze out the water. Put in a food processor along with the rest of the pesto ingredients. Blit
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