Parsley, Kale & Peanut Pesto
Makes: 1.5 cups
Prep: 10 mins
4 large kale leaves, washed, dried
1 cup flat leaf parsley leaves
1 long green chilli, chopped
1 garlic clove, roughly chopped
1/4 cup roasted and salted or unsalted Australian peanuts
3/4 cup Picky Picky Peanut Oil
½ cup finely grated parmesan cheese, optional
1. Remove and discard the stalks from kale. Roughly chop leaves. Put into a food processor with parsley, chilli and garlic. Pulse until evenly chopped. Add peanuts, pulse until finely chopped.
2. With processor running, pour the oil through the spout in a slow and steady stream until all oil has been incorporated. Transfer pesto to a bowl. Stir in parmesan if using. Season with salt and pepper. Use immediately, or prepare for storing.
Tip: To store, spoon pesto to a clean, sterilized jar. Cover the top of pesto with a thin layer of peanut oil. Store in the fridge for up to 3 months.
- Spread pesto over toasted sour dough, top with buffalo mozzarella or parmesan.
- Stir through cooked pasta with shredded chicken, cooked chorizo or prawns.