Warm Kale & Broccolini Pesto

This pesto has a lovely earthy flavour but still light enough not to overpower your palette. Tastes great on top of omelettes, slice of buckwheat toast, or as a beautiful topping to soups and stews.


Warm Kale & Broccolini Pesto

2 cups kale stalks

1 cup brocolini stalks or heads

1 clove garlic

1-2 tablespoon of olive oil

juice of 1 lemon

1/4 of long red chilli

1 tablespoon coconut milk

1-3 tablespoon water

  1. Place all ingredients in the TM bowl with spatula1min/ speed 5-8
  2. Start with the lesser amounts of liquid - if it is too dry add a little more. Otherwise your pesto will become soup
  3. Once ingredients is chopped and at the right consistency 3min/ 90 degress/ speed 1


This is a diary free, nut free pesto, although it does contain olive oil and coconut cream. ┬áIt is also a great way to use up kale stalks – which I find I always have hanging around. You could eat this pesto raw but it is best to cook kale and broccolini.

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