Kale Pesto

Shop Ingredients
Serves 4


1 bunch of Black kale, leaves removed from stems, pop the stems in the compost
3 cloves of garlic, finely chopped
1 cup seeds and nuts, lightly toasted.  We used cashews and sunflower seeds but hemp seeds, almonds, pine nuts – anything goes!
1 cup finely grated parmesan
Big handful of parsley or basil IF you have it – it’s not essential but during the summer glut, why not!
Juice of 1 medium lemon
Olive oil, we used about a cup
Salt and pepper to taste


Pesto is synonymous with basil, pine nuts and cheese, but the name actually means ‘to pound or crush’ – no prescribed ingredients! With that in mind, a Fair Food team member got creative with a big bunch of kale and some straggler seeds and nuts. The result was a huge success. Whip up a jar of this for tasty sandwich spreads, smearing over roast veg, salad dressings or tossing through pasta!

Kale Pesto

Put all ingredients in a food processor and process until you’ve reached a desired consistency.  Add extra oil or a splash of water if you find it too thick. Taste, adjust with more lemon, salt and pepper.

Serving ideas: Spread on sandwiches (especially good in toasties), smear on roast veg or roast meat, toss through pasta, add to salad dressings, dip carrot sticks etc etc etc!


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