Kale pesto has probably had more than its fair share of web space lately - perhaps most famously on Jack Monroe's blog. Because of this I hesitated to even make it in the first place, let alone blog about it. But when I did make it (half a bag of kale and some walnuts were pretty much all we had in the house) I was amazed at how good it was, and even more amazed at how much the kids enjoyed it too. Little R was less keen as she's attempting to go through a 'no sauce' phase at the moment (been there, done that, not planning to let her get away with the antics her big bro used to get up to!) but big R gobbled up a whole portion of pasta and kale pesto, and I stuck the rest of the jar in a lasagne the next day (recipe coming soon).
80g walnuts, toasted and chopped
80g grated parmesan
3 garlic cloves
75ml olive oil
juice of 1 lemon
Put all the ingredients in a food processor or blender and whizz up to a thick paste. Add salt and pepper to taste if desired. Serve with pasta, or keep in the fridge for up to a week in an airtight container.
NB: this isn't Jack's recipe - hers is nut free so if you have a nut allergy in your family it's definitely worth checking out. I adapted this BBC Good Food recipe.