Kale Pesto

Emily Woody


200 grams kale, de-stemmed 

315 ml olive oil

240 grams Parmesan 

90 grams walnuts

15 grams garlic (2 cloves)

1 tsp salt

Makes 1000 ml (4 small jars)



Grate the Parmesan using the grating attachment of a food processor. Place the cheese in a bowl. Change from the grating attachment to the blade attachment.

Add the de-stemmed kale to the bowl of the food processor. Then add the cheese, walnuts, peeled garlic cloves, and salt. 

Start the food processor and add the olive oil through the top of the lid. Reserve about 1/4 cup of the olive oil.

Scrape down the sides of the bowl and taste test to determine if the rest of the oil should be added. Kale that is very juicy will need less olive oil to reach a nice pesto consistency. 

Process until smooth. 

Pour the pesto into clean jars and place in the refrigerator or freezer for later use.