KALE, BASIL AND PUMPKIN SEED PESTO

ingredients | makes 250g | time 15 mins

75g pentland brig kale • 2 garlic cloves, chopped • 30g pumpkin seeds • 25g basil leaves • 6 tbsp extra virgin olive oil • 2-3 tbsp lemon juice • 30g pecorino or vegetarian pasta cheese, finely grated

step 1

Cut or tear the central rib out of each kale leaf and discard. Roughly slice the leaves and put in the small bowl of a food processor with the garlic, pumpkin seeds, basil, olive oil, 2 tbsp lemon juice and 4 tbsp water. Season then pulse, scraping down the sides of the bowl.

step 2

Transfer the pesto to a bowl and stir in the pecorino. Season and add the extra 1 tbsp lemon juice, if needed. Use as a dip for vegetable crudités and flatbreads or as a sauce for pasta. It is lovely spooned into soups and dressings or stirred into risottos

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