Kale & Pecorino Pesto

Recipe courtesy of Delicious Magazine


  • 100g kale
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 100g pine nuts
  • 100g mascarpone
  • 100g pecorino, grated
  • ½ tsp freshly grated nutmeg



  1. Wash the kale well, remove any tough stems and roughly chop. Heat the oil in a pan and gently sauté the garlic for 2-3 minutes. Add the kale to the pan. Cover and cook for 2-3 minutes or until it starts to wilt.
  2. Put the pine nuts in a food processor or blender and blitz until smooth. Add the mascarpone, Pecorino, and nutmeg. Blitz again. Add the kale and garlic mixture. Process until smooth. Season well.
  3. Serve the pesto tossed into hot, fresh pasta or spread onto thick, toasted slices of sourdough bread.


Quick Tip – If you don’t have kale, you can substitute spinach, swiss chard, or cavolo nero cabbage. Pour a layer of olive oil on top of the jar or bowl of pesto, and it will keep in the fridge for up to 3-4 days. For a vegetarian version, substitute the pecorino for vegetarian parmesan.

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