- TM 31
Ingredients
Kale Pesto
- 1 bunch Kale, stems removed
- 2 spring onions
- 2 cloves garlic
- 60g EVOO (extra virgin olive oil)
- juice from 1 lemon, (can use zest as an option too)
- 60g parmasan cheese, cubed
- salt & peper, to taste
- 1/2 fresh chilli, optional
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place kale into the rice basket in a clean sink. Boil the kettle & pour boiling water over kale until it just lightly cooks the kale, then place the kale into cold water straight away to cool it down & stop the cooking. Squeeze excess moisture out of the kale.
Into the Thermomix bowl place the (zest - if using) cheese, chilli & garlic. Chop for 10 secs speed 10. Add remaining ingredients including the cooked kale & chop for 5 secs speed 10.
Kale Pesto
Tip
The original recipe was from Sarah Wilson's I Quit Sugar book. I was very suprised how delicious this is & now I am addicted!!
You can add spinach leaves as well.
Dairy free option just leave the cheese out or use macadamia nuts instead 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
So delicious. I made half quantity, including 1/2 lemon rind and juice - it made one cup of pesto. Might become my go-to pesto recipe!
I absolutely love this recipe. It is robust and tart, perfect on sourdough bread and poached eggs.
Mon
Yum thanks for the recipe... I use spinach, kale and rocket all from my garden.
Tasty, but I would use less lemon next time. I used lemon and some rind, which was a little too much.
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