kale and pecorino pesto

  • 200g kale, stems removed and roughly chopped
  • 2 anchovy fillets (optional) 
  • 1/2 cup (55g) blanched almonds 
  • 1 cup (80g) finely grated pecorino, plus extra, to serve 
  • 1 tablespoon lemon juice 
  • 1 clove garlic, crushed 
  • 1¼ cups (310ml) extra virgin olive oil
  1. Place the kale, anchovy, almonds, cheese, lemon juice and garlic in a food processor and process until finely chopped. 
  2. Gradually add the oil, processing until well combined. Makes 1¾ cups. 

Serving suggestion: Toss the pesto through hot spaghetti and serve with extra finely grated pecorino.

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Tags: kale, pesto,

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