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Kale and Spinach Pesto Recipe

I don't often have basil in the house but I do always have kale and spinach and I normally have almonds in the cupboard for baking. I have a hand blender which came with a little mixer so this is an easy supper for me if I am on my own. Makes 2 portions.


A large handful of spinach
A large handful of kale, stripped
3 tbsp Black & Gold original or Smoked Chipotle Oil
2 garlic cloves, crushed or finely chopped
30g Pecorino Romano, grated
Salt and pepper


Wilt the spinach down and pop into the blender.

Put the kale in a pan of boiling water for 5 mins, drain and squeeze out the excess water.

Pop in the blender (I like it quite smooth).

Add the garlic, cheese and oil. Blend to your paste preference and season.

If you prefer a vegan option then used toasted almonds instead of the cheese.

Serve on pasta and top with halved piccolo tomatoes.

Pop any remaining pesto in a jar. It keeps in the fridge and is very nice with some grilled mushrooms. 

Tips: In the spring I like to use wild garlic in this recipe.