Kale & Macadamia Pesto

If you've never made your own pesto then this should be the year you try it, because you're missing out! Home made pesto is so bright, fresh and delicious! It's also much better for you, generally using less oil and, of course, no preservatives or additives. If you make your own pesto, but you've never made kale pesto, then this should be the year you try it because you're missing out! Kale makes the tastiest pesto, and it's also a lot cheaper than basil. I've posted kale pesto once before, my Kale, Almond and Orange Pesto, but this one has an Australian flair, with delicious creamy macadamia nuts.

Kale & Macadamia Pesto

1 bunch kale, washed
1/2 cup macadamia nuts
1/3 cup olive oil
1 tbsp lemon zest
Juice of 1 lemon
2 cloves garlic, crushed
Salt and pepper to taste

To Make
1. Remove the tough stems from the kale and tear up into pieces.
2. Combine all ingredients in a food processor and blitz into a paste. You can have it as chunky or as smooth as you prefer (I like mine a bit chunky!).

Makes about 2 jars.

To have with pasta:
1. Cook some pasta al dente and then drain. Stir a generous drizzle of olive oil through the hot pasta and then add lots of kale pesto. Stir until all the pasta is coated in pesto and then eat hot or cold as a salad.

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