Kale Pesto


  • 85g pine nuts, toasted

  • 85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)

  • 3 garlic cloves

  • 75ml extra-virgin olive oil, plus extra to serve

  • 75ml olive oil

  • 85g kale, Spinach 

  • Basil

  • juice 1 lemon


  1. Put the pine nuts, Parmesan, garlic, oils, kale, spinach, basil and lemon juice in a food processor and whizz to a paste.  

  2. Add more oil as necessary & season to taste.

Vicky Skingley