I thought I’d pop my Kale, Walnut + Chili Pesto up on the blog after a lovely Instagrammer asked for it. I threw this together a couple of weeks ago, trying to use up an ENORMOUS bunch of kale I got at the markets. I’ve made it a couple of times since and absolutely love it!  This pesto is a great way to get the nutrients of ‘superfoods‘ kale and walnuts without having to chew through a mountain of greens. Particularly given kale can be a little tough.  I’m sorry I haven’t given specific measurements in my recipe, but try it as you go and tweak it to suit your taste.

Ingredients

• 3 (approx.) cups of washed kale leaves*
• 1 small clove of garlic
• 1/4 teaspoon chili flakes
• 1 handful walnut kernels
• salt + pepper
• a couple of good slugs of extra virgin olive oil
• a squeeze of fresh lemon
• a small handful of finely grated parmesan (omit if vegan)

*Remove from stalks. I use curly kale.

Method

Combine all the ingredients in the food processor and blitz, removing the lid and scraping the sides occasionally. Taste for balance and adjust as necessary.

I love this pesto mixed though hot wholemeal spaghetti, but you could serve it in so many ways; as a dressing for a warm vegetable salad, spooned over poached eggs or served with cruditès as a healthy dip.

Enjoy!