Kale And Peanut Pesto

Make a unique pesto for a twist on your Italian dishes.

- Advertisement -

Makes 625 ml (21 fl oz/2½ cups)


350 g (12 oz) kale (any variety), ends trimmed, chopped
80 g (3 oz/½ cup) roasted peanuts
3 garlic cloves, chopped
juice of 1 lemon
100 g (3½ oz/1 cup)
grated parmesan
125 ml (4 fl oz/½ cup)
extra-virgin olive oil,
plus extra for the jars

  • Put the kale into a heatproof bowl and cover with boiling water.
  • Set aside for 5 minutes, until the kale is wilted, then drain and rinse under cold water. Drain well.
  • Combine the peanuts, garlic and lemon juice in a food processor and process until chopped.
  • Add the kale in batches and continue to process until finely chopped. Add the parmesan and oil and process until smooth.
  • Transfer to jars covering the surface with a little extra oil, and store in the refrigerator for up to 2 weeks. Alternatively, spoon into ice-cube trays and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months.
  • When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.
  • This is an edited extract from The Produce Companion by Merdith Kirton & Mandy Sincliar published by Hardie Grant Books $49.95 and is available in stores nationally. Available Now!