kale and watercress pesto

  • 1 cup basil leaves
  • 2 cups kale leaves
  • 2 cups watercress sprigs 
  • ½ cup (80g) blanched almonds 
  • ¼ cup (40g) pine nuts, toasted 
  • 1 clove garlic, crushed 
  • 1 tablespoon finely grated lemon rind 
  •  ½ cup (40g) finely grated parmesan 
  •  ¼ cup (60ml) olive oil 
  • 2 tablespoons lemon juice 
  • ½ cup (125ml) water 
  • sea salt and cracked black pepper
  1. Place the basil, kale, watercress, almonds, pine nuts, garlic, lemon rind, parmesan, oil, lemon juice and water in the bowl of a food processor and process to a rough paste. 
  2. Season with salt and pepper and refrigerate until ready to use. Makes 2 cups.

Tip: This pesto is delicious dolloped over meat or fish, or tossed through whole-wheat spaghetti. It will keep refrigerated for 3–4 days.

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