Pesto doesn’t always have to be made out of the traditional flavours of basil and pine nuts. Why not try this alternative pesto that uses super nutritious kale and nutty hazelnuts for extra bite.
- 85g hazelnuts
- 85g kale
- 85g Parmesan, finely grated
- 5 roasted garlic cloves, squeezed out of skin
- 150ml olive oil
- Juice 1 lemon
- Toast the hazelnuts gently in a dry frying pan for about 10 mins until the skins start to crack and they smell toasty. Tip into a clean cloth and rub as much of the skin off as you can before blitzing the nuts to a coarse meal in a blender.
- Lightly steam the kale (or blanch it in boiling water for about 30 secs) and refresh in cold water while it is still bright green. Shake dry or pat with a clean cloth, chop roughly and add to the blender.
- Add the parmesan, garlic, 100ml olive oil and half the lemon juice to the blender and process until the mixture is homogeneous. Add the olive oil and lemon juice until the consistency and flavour are just right for you.