Kale Pesto

The problem with growing your own Kale, (apart from it getting stuck in your teeth), is you have a Kale window of a few weeks where you find yourself eating it in every meal. A good way to lengthen the life of your Kale is to make Kale Pesto. It will store in a jar in the fridge for a few weeks, or you can even freeze it and enjoy it all year round.


2 bunches (500 grams) Kale, de stemmed and torn into smaller pieces

2 whole Garlic Cloves

1 Cup Unsalted Raw Shelled Pistachios

1 Cup grated Parmesan Cheese

Juice of 1 Lemon (and the zest if you like a bit of zing)

6 Tablespoons of Olive Oil

Approximately ½ cup of the pasta water


Bring a pot of water to the boil and add the Kale and whole Garlic Cloves. Submerge and allow to blanch for 3 minutes.

In a pan on medium heat, toast the pistachios for two minutes. Toss them around regularly so they don't burn and get a light toasting all over.

Drain the Kale and Garlic through a sieve and allow to cool a little. Remove the garlic and use your hands to squeeze any excess water from the Kale.

Put the toasted Pistachios into a food processor and pulse until it resembles Pistachio Meal. Add the blanched Kale, Whole Garlic Cloves, Lemon Juice (and Zest) and Olive Oil. Pulse the mixture until the texture is smooth. Scrape any large pieces from the side of the food processor and add the Parmesan Cheese and pulse briefly. Add some of the pasta water a little at a time till the pesto forms a creamy texture.

To serve, put a large dollop of Kale Pesto into the bottom of the bowl. Add some reserved pasta water and make a runny paste. Add the pasta and mix till the Kale Pesto covers the pasta generously.