Makes 300ml
This recipe is ideal to use leftover kale stalks which may be a bit woody and are frequently disposed of. I don't normally use the stalks in meals because they take much longer to cook than the leaves and even then are quite hard. Making a stalk pesto allows me to appreciate the vegetable, gain their nutrients and prevent waste.
Ingredients
85g kale stems (can include leaves too), roughly chopped
85g nuts, lightly toasted (I use almonds)
2 garlic cloves, roughly chopped
50-100ml olive oil
1 lemon, zest and juice
step 1
Put all of the ingredients into a food processor and blitz until evenly mixed. Add a little extra oil if preferred. Season to taste.
Notes
- Try with cooked beetroot to make it bright pink! This may require a little extra oil.
- I like to add 1tsp of chilli flakes to add a slight kick.
- Try as a dip, spread on toast or stirred through sauces and pasta.
Allegens: nuts
This has been adapted from Sarah Cook's, Good Food recipe.
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