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Kale Pesto


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Ingredients

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Kale Pesto

  • 1 bunch Kale, stems removed
  • 2 spring onions
  • 2 cloves garlic
  • 60g EVOO (extra virgin olive oil)
  • juice from 1 lemon, (can use zest as an option too)
  • 60g parmasan cheese, cubed
  • salt & peper, to taste
  • 1/2 fresh chilli, optional
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Recipe's preparation

    Kale Pesto
  1. Place kale into the rice basket in a clean sink. Boil the kettle & pour boiling water over kale until it just lightly cooks the kale, then place the kale into cold water straight away to cool it down & stop the cooking. Squeeze excess moisture out of the kale.

    Into the Thermomix bowl place the (zest - if using) cheese, chilli & garlic. Chop for 10 secs speed 10. Add remaining ingredients including the cooked kale & chop for 5 secs speed 10.

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Tip

The original recipe was from Sarah Wilson's I Quit Sugar book. I was very suprised how delicious this is & now I am addicted!!

You can add spinach leaves as well.

Dairy free option just leave the cheese out or use macadamia nuts instead :-)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I absolutely love this

    Submitted by MoniMon on 3. November 2015 - 22:38.

    I absolutely love this recipe. It is robust and tart, perfect on sourdough bread and poached eggs.

    Mon

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  • Yum thanks for the recipe...

    Submitted by miahawkes on 17. November 2014 - 16:48.

    Yum thanks for the recipe... I use spinach, kale and rocket all from my garden.

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  • Tasty, but I would use less

    Submitted by Franziska on 22. August 2014 - 03:21.

    Tasty, but I would use less lemon next time. I used lemon and some rind, which was a little too much.

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