Jack Monroe , guardian.co.uk | Updated: October 31, 2013 14:07 IST
This nut-free pesto is a delicious way to eat kale - serve it with creamy spaghetti and crunchy breadcrumbs
Kale is packed with antioxidants and nutrients, and is up there among my favourite greens. Try using it in this lovely nut-free pesto.
(Serves 10) 20p a portion
200g kale, washed, 75p
1 chilli, sliced, 8p
80g grated strong hard cheese, 92p
150ml sunflower oil, 20p
30ml lemon juice, 7p
150ml water
(Serves 2)42p a portion
150g spaghetti, 9p
1 slice of bread, 3p
1 chilli, sliced, 8p
15ml lemon juice, 4p
2 portions kale pesto, 40p (see above)
50g soft cream cheese, 20p
Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. Store in a clean, sealed jar with oil on top to preserve.
Cook the pasta and grate the bread into crumbs into a small frying pan. Add the chilli and lemon juice and toast on a medium heat for a few minutes until golden.
When the pasta is cooked, drain and stir the pesto and cheese through to coat generously, and top with the breadcrumbs.
Make your pesto in a batch and keep it in the fridge for a week, or freeze portions in an ice-cube tray for some quick, easy dinners.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.
Photo: Jack Monroe's kale pesto pasta. Photograph: Graham Turner for the Guardian
