Kale-pesto-dip-with-crumbled-feta

Kale pesto dip with crumbled feta

This sensational sauce is easy to make and tastes great on toasted pittas or stirred through pasta

By , 28 September 2018

(5 votes)

Kale pesto dip with crumbled feta

  • Cook: 15 Mins
    plus cooling

  • Serves: 6

Nutritional Info
Each 42g serving contains

  • Energy

    603KJ

    144KCAL

    7%

  • Fat

    14.3g

    high

    20%

  • Saturates

    3.2g

    high

    16%

  • Sugars

    0.5g

    low

    1%

  • Salt

    0.33g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1435kJ/343kcal.
Ingredients
  • 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
Method

  • 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.