Ainstie's Kale Pesto - Eat Well Tasmania

This pesto is a pantry staple for Ainstie Wagner, Executive Chef at Government House Tasmania—and we think you’ll love it too!

Directions

Pulse the kale, herbs, olive oil, salt, garlic, and
lemon juice in a food processor until smooth.
Add the almonds and pulse until your desired
consistency. We like our pesto crunchy with some
almonds still intact; you can pulse until smooth
and creamy if preferred.
Serve straight away or store in a jar in the fridge
for up to one week. We love to stir our pesto
through pasta, use as a pizza base, dip carrot,
celery and cucumber sticks or crackers into – and
it tastes delicious in a toasted cheese and veg
sandwich.

Pesto is excellent for using up old herbs and leafy green veg you have lying around the kitchen. You can use any mix of herbs instead of parsley and we love to use carrot top greens in our pesto too (make sure you wash them well).

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

This pesto is a pantry staple for Ainstie Wagner, Executive Chef at Government House Tasmania—and we think you’ll love it too!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Pulse the kale, herbs, olive oil, salt, garlic, and
lemon juice in a food processor until smooth.
Add the almonds and pulse until your desired
consistency. We like our pesto crunchy with some
almonds still intact; you can pulse until smooth
and creamy if preferred.
Serve straight away or store in a jar in the fridge
for up to one week. We love to stir our pesto
through pasta, use as a pizza base, dip carrot,
celery and cucumber sticks or crackers into – and
it tastes delicious in a toasted cheese and veg
sandwich.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Pesto is excellent for using up old herbs and leafy green veg you have lying around the kitchen. You can use any mix of herbs instead of parsley and we love to use carrot top greens in our pesto too (make sure you wash them well).