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.
170 per slice
Lunch of ontbijt
Ingredients kalettes® pesto
- 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.