Parsley, kale & peanut pesto
Usage ideas:
• Spread pesto over toasted sour dough, top with buffalo mozzarella or parmesan.
• Stir through cooked pasta with shredded chicken, cooked chorizo or prawns.
INGREDIENTS
- 4 large kale leaves washed, dried
- 1 cup flat leaf parsley leaves
- 1 long green chilli chopped
- 1 garlic clove roughly chopped
- 1/4 cup roasted salted or unsalted peanuts
- 3/4 cup peanut oil
- 1/2 cup Parmesan cheese finely grated (optional)
METHOD
- Remove and discard the stalks from kale. Roughly chop leaves. Put into a food processor with parsley, chilli and garlic. Pulse until evenly chopped. Add peanuts, pulse until finely chopped.
- With processor running, pour the oil through the spout in a slow and steady stream until all oil has been incorporated. Transfer pesto to a bowl. Stir in parmesan if using. Season with salt and pepper. Use immediately, or prepare for storing.
- TIP: To store, spoon pesto to a clean, sterilized jar. Cover the top of pesto with a thin layer of peanut oil. Store in the fridge for up to 3 months.
