Parsley, kale & peanut pesto

Serves: 11/2 cups | Prep: 10 minutes | Cook:
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.



  1. 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.
  2. 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.
  3. 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.

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