Home > Recipes > Kale and basil pesto
  • 0.5 serves of vegetables per 
  • serving
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1 small bunch kale
1 lemon, juiced
1 large handful basil
½ cup grated parmesan
2 cloves garlic
3-5 tbsp reduced-salt vegetable stock*

* Gluten free if using a gluten-free stock

Savvy swaps

You can swap:

Flesh from 2 roasted capsicums
Fresh garlic
Jarred garlic



Step 1
Wash the kale well and remove the spines.

Step 2
Tear the leaves and place in a food processor with the lemon juice and 3 tablespoons of stock. Blend on low until the kale begins to break down.

Step 3
Add the basil, parmesan and garlic and process, adding more of the stock a little at a time.

Step 4
Continue blending and adding stock until the desired consistency is achieved.






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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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