Kale Pesto

I sat down last Sunday night to write up our weekly menu and thought about how to use up some of the kale growing in the garden. Not wanting it to go to waste I went searching for recipes to use up it.  Last week we used some of it in a milkshake using blueberries, honey, ice cream, kale and milk, yummo but with lots left I came across this recipe and knew I had to give it a try.  I changed mine a little I used macadamia nuts instead of pine nuts, added parmesan probably ½ a cup and a few more cloves of garlic which gives it a bit of bite. (probably will cut down on this next time)  It took no time to make, I kept the majority of it for dinner to toss into some pasta and with a little bit kept aside I spread it on some wholemeal toast for lunch.  

Here's the recipe just in case you might like to give it a try and  which you can adapt to your own taste quite easily.

3 cups chopped and stemmed kale
½ cup pine nuts
juice of ½ a lemon
1 garlic clove, crushed
¼ cup grated parmigiano cheese
salt and pepper to taste
olive oil to desired consistency

Put the garlic and nuts in first pulse till they are chopped up then add the other ingredients and blend until it gets to the consistency of pesto. Serve with pasta, fresh vegetables, biscuits or on toast.

I hope you enjoy it too, it will definitely be something I will try again.  My other favourite pesto can be found here, spinach and parsley pesto.

Have a great weekend everyone♥