Merici College Green Tip #19 - Kale Pesto Recipe

Sustainability at Merici

Here at Merici we have a great crop of kale in the garden at the moment. 

Below is a recipe using kale. Kale pesto...we are all better for eating more greens, right?


  • 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
  • 85g kale
  • juice 1 lemon
  • spaghetti or linguine, to serve
  • STEP 1

Cut the spine from the kale and briefly cover with boiling water, refresh with cold water. Put the pine nuts, parmesan, garlic, oil, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra parmesan and olive oil, if you like.

  • STEP 2

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.



Felicity Maher
Sustainability Officer

return to top