Kale pesto dip with crumbled feta
- 20g pine nuts
- 100g sliced curly kale, washed and woody stems removed
- 1 clove garlic, crushed
- 75ml extra virgin olive oil
- 75g feta, crumbled
- Juice 1 lemon
- Pitta breads, toasted and sliced, to serve
In a dry frying pan, toast the pine nuts over a medium heat for 2-3 mins until golden. Set aside to cool.
Put the toasted pine nuts, kale and garlic into the bowl of a food processor and blitz until roughly chopped.
While the processor is running, slowly drizzle in the olive oil to make a thick paste. Scrape down the sides of the bowl, then add 25g of the feta and the lemon juice. Season with freshly ground black pepper.
Whizz again to combine, then transfer the dip to a serving dish. Top with the rest of the crumbled feta and serve with the sliced pittas.