Purple Kale Pesto

Cold SaucesExtrasHot SaucesSavouryVegetarian
Kale is having its moment.  This pesto works wonderfully used in a myriad of ways. Below I have served it with pasta in two styles, with tomatoes or a poached egg, but you can used it in tarts, on toast, as a dressing... really in anyway you can think of!
What you'll need
Serves 6

3 cups Kale Leaves (blanched)
1 cup Herbs (I used Dill, Parsley and Oregano)
½ cup Pine Nuts
1 cup good Olive Oil
1 ½ cup Parmesan
Salt and Pepper


For the Pesto

  1. Using a food processor, blitz the Kale and Herbs until ruffly chopped.
  2. Add the Olive Oil, Pine Nuts and blitz until it becomes a smooth chunky paste.
  3. Now stir in the Cheese and Salt and Pepper to taste.
  4. The pesto can be kept in the fridge for a week.

Serving with Pasta

  1. Cook your Pasta and then drain, retaining 1/4 cup of water in the pan.
  2. Add the Pesto to the pan (a generous tbsp per person) and stir, meanwhile add your tomatoes to the side of the pan to cook.
  3. Serve with the tomatoes on top.