Pistachio and kale pesto

Name: Pistachio and kale pesto
Ingredients: 100 g/3½ oz prepared kale leaves (stripped from the stalks); flaked sea salt and freshly ground black pepper; 125 ml/4 fl oz/½ cup olive oil; 15 g/½ oz basil leaves; 50 g/1¾ oz shelled pistachio nuts; finely grated zest and juice of ½ lemon; 50 g/1¾ oz/⅔ cup grated parmesan cheese or vegetarian alternative; 1 large clove garlic, peeled and roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

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 prepared kale leaves (stripped from the stalks)
1 large clove garlic, peeled and roughly chopped

Sauce
Vegetarian
Gluten-free

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