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Maggie Beer

Kale Pesto

Step 1: Place a large pot of water over a high heat and bring to the boil.

Step 2: Strip the stems from the kale, then place the leaves into the boiling water and cook for 2 minutes, then strain and set aside to cool.

Step 3: Once the kale has cooled place it into a food processor along with the parsley, pinenuts and parmesan and while blending pour in the olive oil and verjuice.

Step 4: Continue to blend until smooth and season with sea salt and freshly cracked pepper to taste.


  1. 1 bunch kale
  2. 1/4 cup pinenuts Roasted
  3. 1/4 cup parmesan Finely grated

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