Middle Eastern Kale Pesto
This Middle Eastern kale pesto offers a healthier twist to its better known relative basil pesto. Laden with goodness, flavour, and colour, it is a great way to encourage kids to eat their greens. Don’t worry if you're missing some of the listed herbs – this pesto recipe will work with any combination. Massaging the kale helps to eliminate the bitter mineral taste that can sometimes accompany raw dark greens. This recipe is incredibly simple to prepare in your food processor and is ready in about ten minutes.
Course Appetizer, Bread, Broth, Brunch, Lunch, Salads, Side Dish, Sides & Dips, Soup
Cuisine International, Italian
Servings 1 Small Kilner jar
Equipment
- 1 Food Processor
- 1 Kilner jar
Ingredients
- 50 g kale stems removed and roughly chopped
- 50 g pistachio nuts
- 2 tsp grated garlic
- 20 g parsley leaves
- 10 g basil leaves
- 10 g dill fronds
- 3 g mint leaves
- Zest of 1 ½ lemons
- 2 tbsp lemon juice
- 150 ml extra virgin olive oil
- Seasoning
Instructions
- Start by lightly massaging kale with a little olive oil and pinch of salt to gently tenderize it. Lightly pulse in food processor along with pistachio nuts and garlic.
- Add remaining ingredients: parsley, basil, dill, mint, lemon zest, lemon juice, oil and seasoning. Pulse until well combined but still slightly chunky. Scrape down the sides and pulse again, ensuring pesto retains some texture.
- Pour into a sterilized Kilner jar and cover with a splash of olive oil. Close lid and store in fridge for up to 3 weeks.
Maggie's Tips
- Vary nuts: Why not try roasted hazelnuts, walnuts or almonds.
- Nut allergy: Just omit pistachio’s. You can replace nut with sunflower or pumpkin seeds if you wish.
- This makes for a lovely salad dressing, great in soups, fantastic with pasta or risotto, great mixed into butter or served with steak, fish or chicken as a marinade or sauce. Or serve on top of brochette or mix into bread dough.