Kale pesto

Homemade kale pesto
Recipe by Joe Jones
  • Recipe difficulty - easy
  • Preparation time - 15 mins
  • Cooking time - None
  • Serves - 2
  • Dietary - Vegetarian
  • Allergens - Milk

Looking for easy ways to boost your intake of veg and beneficial nutrients? Basil is probably the most usual base for making pesto, but using Kale instead is a great tasting alternative. Kale is high in Vitamins A and C and is a good source of fibre.

When food shopping this weekend, why not give your immune system a natural boost, by picking up a bag of kale while you're in the veg aisle.




  • 100g kale
  • 50g pine nuts
  • 50g Parmesan cheese, grated
  • 2 garlic cloves
  • 150ml of olive oil
  • juice of 1 lemon


  • Chopping board
  • Grater
  • Kitchen scales
  • Knife
  • Non-stick frying pan
  • Spoon or set of tongs
  • Stick blender or food processor



  1. Wash the kale and roughly chop
  2. Heat the pine nuts in a small frying pan without oil until golden
  3. Place in a food processor with the kale, garlic, Parmesan, oil and lemon juice and blitz to a paste.
  4. Season with a little salt and pepper.

Nutrition per serving portion (serves 2)

Each portion provides on average

  • Energy

    4058kj 970kcal 48.5%
  • Fat

    100.0g 143%
  • Saturates

    16.8g 84%
  • Carbohydrates

    2.55g 3%
  • Sugars

    2.05g 2%
  • Salt

    0.47g 8%
  • Protein

    14.5g Med
  • Fibre

    2.7g Med

Dark green veg

Dark green leafy veg is one of the best sources of many important vitamins and minerals and during the winter months when our immune systems could do with a boost, Kale especially, is at its best.

Versatile veg

It can be used straight away mixed into cooked pasta, or once cooled can be kept in a sealed jar, covered with oil and will keep for a few months in the fridge.