PCA

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.

Servings	Prep Time
11/2cups	10minutes

Servings	Prep Time
11/2cups	10minutes

Ingredients

4 large kale leaveswashed, dried
1cup flat leaf parsley leaves
1 long green chillichopped
1 garlic cloveroughly chopped
1/4cup roasted salted or unsalted peanuts
3/4cup peanut oil
1/2cup Parmesan cheesefinely grated (optional)

Instructions

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.