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Kale, basil and pumpkin seed pesto
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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
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.
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.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per 50g serving 762kJ
This recipe was first published in October 2018.