kale, lemon & olive pesto

makes 2.5 cups
preparation time
5 - 10 minutes
cooking time


  • 2 and 1/2 cups chopped kale, tightly packed
  • 1 cup chopped, tightly packed parsley
  • 1 clove garlic, roughly chopped
  • 1/2 tsp pepper
  • 1 lemon, pips removed and roughly chopped
  • 1/3 cup extra virgin olive oil
  • 1 cup sicilian olives, pitted


Place all ingredients in a blender and blend on a low setting so that the pesto stays nice and chunky. Spoon out into a container and cover. This pesto will keep in the fridge for 5 - 6 days, after then it is best frozen for freshness.

Enjoy spooned onto meats, with eggs or tossed through pasta. Also makes a great antipasto accompaniment.