Recipes
Kale pesto dip with crumbled feta
This sensational sauce is easy to make and tastes great on toasted pittas or stirred through pasta
This sensational sauce is easy to make and tastes great on toasted pittas or stirred through pasta
(5 votes)
Cook: 15 Mins
Serves: 6
Price: 29p per serving
Nutritional Information
Each 42g serving contains
Energy
603kj
144kcal
603kj
144kcal
7%
Fat
14.3g
14.3g
Med
20%
20%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
0.5g
0.5g
Low
1%
1%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1435kj/343kcal
Typical energy values per 100g:
1435kj/343kcal
Ingredients
20g pine nuts
100g sliced curly kale, washed and woody stems removed
1 clove garlic, crushed
75ml extra virgin olive oil
75g feta, crumbled
Juice 1 lemon
Pitta breads, toasted and sliced, to serve
Method
1
In a dry frying pan, toast the pine nuts over a medium heat for 2-3 mins until golden. Set aside to cool.
2
Put the toasted pine nuts, kale and garlic into the bowl of a food processor and blitz until roughly chopped.
3
While the processor is running, slowly drizzle in the olive oil to make a thick paste. Scrape down the sides of the bowl, then add 25g of the feta and the lemon juice. Season with freshly ground black pepper.
4
Whizz again to combine, then transfer the dip to a serving dish. Top with the rest of the crumbled feta and serve with the sliced pittas.