Kale Pesto

Got a big bunch of curly kale in your veg box and not sure what to do?

This pesto is the answer — fresh, punchy, and incredibly versatile.

Blanching the kale takes away any bitterness, leaving you with a smooth, vibrant green sauce that works on pasta, pizza, toast, or roasted veg. Supper healthy and very nutritious!

Ingredients

• 1 large bunch curly kale (stalks removed)
• 50g peanuts or pine nuts (unsalted)
• 1–2 cloves garlic
• 2 tbsp tahini
• Juice of 1–2 lemons (to taste)
• 50g Parmesan Reggiano, finely grated
• 4–6 tbsp olive oil
• Salt & black pepper

Method

1. Blanch the kale
   • Bring a pan of salted water to the boil
   • Add kale for 1–2 minutes until bright green
   • Drain and cool quickly (cold water or spread out to steam off)
2. Squeeze
   • Once cool, squeeze out excess water — important for a rich pesto
3. Blend
   • Add kale, peanuts, garlic, tahini, lemon juice, and parmesan to a blender or food processor
   • Pulse until combined
4. Loosen
   • Add olive oil gradually until you get a smooth, spoonable consistency
5. Taste & adjust
   • Season well with salt and pepper
   • Add more lemon if you want it brighter
   • 
     

How to Use It

• Toss through pasta
• Spread on toast with roasted veg
• Dollop onto pizza before baking
• Stir into grains like couscous or quinoa
• Use as pasta sauce
• 
  

Veg Box Tip

This is a brilliant “use it all up” sauce:

• Slightly tough kale? Perfect
• Swap peanuts for walnuts or seeds if needed
• Keeps 3–4 days in the fridge (top with oil to keep fresh)