Great pesto is all about the foremost fresh taste of Kalettes, with the nutty, almost creamy undercurrents or toasted pine nuts and parmesan. Quick and easy to make, this variation on the Genovese classic pesto recipe is a great way of also getting plenty of goodness into your meals.
PREP TIME: 10 mins
- 1 Pack Kalettes
- 85g Pine Nut, Toasted
- 85g Parmesan (Or Vegetarian Alternative), Coarsely Grated, Plus Extra To Serve (Optional)
- 3 Garlic Cloves
- 75ml Extra-Virgin Olive Oil, Plus Extra To Serve
- 75ml Olive Oil
- Juice 1 Lemon
Wash and separate the Kalettes leaves and dry thoroughly but gently so as not to bruise the leaves.
Put the pine buts into a dry pan and over a moderate heat toast until they go a golden colour. This should only take a couple of minutes and happens very quickly, so do keep an eye on them.
Put the Kalettes, pine nuts, Parmesan, garlic, oils, and lemon juice in a food processor and whizz to a paste. Season to taste.
If you prefer your pesto a little ‘looser’ simply add more Extra Virgin Olive Oil
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.