Kale, pea & walnut pesto
Enjoy this vibrant winter alternative to a classic pesto.
- CourseMain meal
- Prepare10 mins
- Cook5 mins
- Total time15 mins
- 320g essential frozen peas
- 250g kale
- 25g pack basil
- 20g walnut pieces
- 2 clove/s garlic, crushed
- 2 tbsp Parmigiano Reggiano, grated
- 3 tbsp extra virgin olive oil
Cook the peas according to pack instructions pack instructions; drain and rinse in cold water.
Simmer the kale in boiling water for 1 minute. Drain and rinse in cold water, then wring dry in a clean tea towel. Transfer to a food processor with the drained peas, basil and a good pinch salt; whizz until roughly chopped.
Add the walnuts, crushed cloves garlic and grated Parmigiano Reggiano, then whizz again. With the motor running, drizzle in the extra virgin olive oil and season.
Typical values per serving when made using specific products in recipe