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Kale and Brazil nut pesto

  • Timer Prep 5 min
    Cook 25 min
  • Chart 70.0 cal/
  • Chef hat Easy


Grate the Parmesan. Crush the garlic cloves. Remove the tough stalks from the kale.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 Put the nuts on a baking tray and roast for 10 minutes, or until they just start to brown.
  3. 3 Remove from the oven and leave to cool, then put in a food processor and blitz to a coarse powder
  4. 4 Bring a pan of water to the boil.
  5. 5 Add the kale and cook for 1-2 minutes, or until still bright green but starting to soften.
  6. 6 Drain well and cool, then squeeze in a clean tea towel to remove excess moisture.
  7. 7 Put the kale and garlic in a food processor and blitz until almost smooth, but still with a bit of texture.
  8. 8 Add the nuts and blitz again, then add the olive oil and Parmesan and blitz again quickly.
  9. 9 Squeeze in lemon juice, to taste
  10. 10 Season with salt and pepper
  11. 11 Chill until ready to use (it will keep in the fridge for 2-3 days).
  12. 12 Delicious served with cooked wholewheat pasta.
  • Average per serving
  • Calories 70.0kCal
  • Fat28.4g
  • Saturated6.2g
  • Salt0.2g
  • Carbohydrates1.0
  • Sugar0.7g
  • Protein6.0g
  • Fibre1.9g