For minimum effort and maximum flavour, you can’t beat homemade pesto. It’s perfect for storing in your freezer to use as you need it.
200 g, (½ bunch - about 6 leaves)
1 cup(s), leaves
Grated parmesan cheese
½ cup(s), (40g)
2 clove(s), roughly chopped
¼ cup(s), (60ml)
- Cut either side of the central stalk on kale leaves. Discard stalks (see tip) and tear leaves into small pieces.
- Place kale leaves and remaining ingredients in a large food processor. Season with salt and pepper. Process to form a chunky paste.
TIP: Pesto will keep in a reusable container or jar in the fridge for up to 5 days. Cover the surface with baking paper to keep it bright green and prevent discolouration. TO FREEZE: To freeze, divide pesto evenly into 3 small reusable containers or jars and keep in the freezer for up to 3 months. Thaw overnight in the fridge before using. You can freeze kale stalks for later use in stocks or soups.