Kale And Hemp Seed Pesto
Delicious pesto that goes with any dishes.
9 people
10 minutes
10 minutes
Ingredients
- 0.25 tsp Dijon Mustard
- 2 cloves Garlic roughly chopped
- 25 g Hemp Seeds
- 0.5 tsp Honey
- 0.5 - Lemon juice only
- 2 tbsp Mixed Fresh Herbs parsely,sage,rosemary or mint. chopped
- 25 g Parmesan Cheese finely grated
- 40 g Parmesan Cheese broken into chunks
- 1 pinch Pepper
- 1 pinch Salt
- 0.5 tsp SuperValu Chilli Flakes
- 50 g SuperValu Kale stems removed
- 100 ml SuperValu Olive Oil
For The Parmesan And Nut Crumb
-
0.5
bag
SuperValu Goodness Mixed Nuts
Method
- Preheat the oven to 160°C/gas mark 3.
-
To make the Parmesan and nut crumb, scatter the whole nuts on a baking sheet and roast in the oven for 10 minutes, until golden brown. Put the Parmesan chunks, chilli flakes and warm nuts in a food processor and pulse until a rough crumb is achieved. Tip into a bowl and stir through the fresh herbs.
-
To make the pesto, blitz all the ingredients except for the Parmesan in a food processor until well combined and smooth, then stir in the grated Parmesan and season to taste. Transfer to an airtight container and keep in the fridge for a couple of days. This pesto is delicious spread on toasted sourdough bread, stirred through whole wheat pasta, spread on crackers with cheese or served with cold
chicken for lunch. If using as a pasta sauce, top with some of the Parmesan and nut crumb.
