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Kale, pea & walnut pesto

Kale, pea & walnut pesto

By Andrew Ghali
10’ Prep time
5’ Cook time
15’ Total time
260 Calories
4 Serving

Summary

Enjoy this vibrant winter alternative to a classic pesto.
Andrew Ghali 0 Followers

Step by Step

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Step 1

Cook the peas according to pack instructions pack instructions; drain and rinse in cold water.
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Step 2

Simmer the kale in boiling water for 1 minute. Drain and rinse in cold water, then wring dry in a clean tea towel. Transfer to a food processor with the drained peas, basil and a good pinch salt; whizz until roughly chopped.
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Step 3

Add the walnuts, crushed cloves garlic and grated Parmigiano Reggiano, then whizz again. With the motor running, drizzle in the extra virgin olive oil and season.

Ingredient

  • Basil
    Basil
    25 grams
  • Garlic
    Garlic
    2 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Kale
    Kale
    250 grams
  • Walnut pieces
    Walnut pieces
    20 grams
  • Essential parmigiano reggiano
    Essential parmigiano reggiano
    2 tbsp
  • Essential frozen peas
    Essential frozen peas
    320 grams

Nutrition Facts

View nutrition facts
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