Kale's earthy bitterness is offset by the gentle sweetness of pecans and a hint of maple syrup, and there's plenty of garlicky goodness in there to satisfy traditional pesto lovers, too. The end result is a pesto that's full of fresh, unusual (in a good way!) flavours - and it's just as well you're making a jar-full, because it's ever so moreish.
Kale & Pecan Pesto (makes 8-10 servings)
Preparation time: Less than 5 minutes
You will need:
- 60g curly kale
- 60g shelled pecans
- 60g parmesan or grana padano, grated
- 3 cloves garlic, peeled
- 4 tbsp olive oil
- Juice of one lime
- Pinch of chilli flakes
- 2 tsp maple syrup
- Salt and pepper
- Put everything in a food processor. Blitz until you've got a paste.
- Stir some pesto through the cooked pasta of your choice. Store the rest in an airtight jar, covering with a little olive oil, for up to a week in the fridge. Alternatively, freeze it in an ice cube tray, using a couple of blocks per serving of pasta - just add to the pasta and keep stirring over a low heat to melt.