Kale Pesto
Prep time
Cook time
Total time
This vibrant green Kale Pesto is quick and easy to prepare. The bitterness of the kale is of offset by the welcome addition of a small hint of honey.
Recipe type: Sauce
Cuisine: Vegetarian
  • ½ bunch of kale, thick ends removed and roughly chopped
  • a handful of dill
  • a handful of parsley
  • juice of one lemon
  • 2 tbspns rice bran oil (or similar)
  • ¼ cup of almonds
  • 2 cloves of garlic, skins removed and roughly chopped
  • ½ tspn honey (*optional)
  • Salt and Pepper to taste
  • For risoni pasta:
  • 1 veg stock cube
  • ¼ cup risoni pasta
  • 2 tbspns kale pesto
  • 1 tbspn goats curd
  • 1 cup frozen peas
  • salt & pepper to taste
  1. Add the kale, dill and parsley to the bowl of your food processor.
  2. With the motor running add the oil and lemon juice.
  3. Once the leaves have started to break down add the almonds, garlic and honey.
  4. Blend for a couple of minutes until creamy.
  5. Add a pinch of salt and a few grinds of black pepper, wizz again and then taste.
  6. Adjust the seasoning if necessary.
  7. Store in an airtight container in the fridge.
  8. To make risoni pasta:
  9. Bring a small saucepan half-filled with water to the boil.
  10. Add the stock cube and pasta and cook according to packet directions.
  11. Approx two minutes before the pasta is done, add the peas to the cooking water.
  12. Drain and return to the pot.
  13. Add pesto and goats curd and mix well.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2013/09/kale-pesto/