• Serves: 4


  • 400g red or green kale
  • 1 cloves of garlic
  • 100g rapeseed oil
  • Juice of 1/2 lemon
  • 30g flaked almonds
  • 500g grated parmesan
  • 10 number breakfast radishes


  1. Wash the kale thoroughly and divide into two separate piles. With one pile blanching in salted boiling water for 2 minutes, refresh in ice water for one minute and drain. Squeeze the excess water from the kale and blend with the garlic, oil, parmesan, almonds and lemon juice until smooth.
  2. Pick the top leaves from the radishes and wash. Slice the radish as thinly as possible. Heat a heavy based pan with a touch of oil, add the remaining kale and season with sea salt. Add 3 tablespoons of water and put the lid on. Cook for 3 minutes until tender.
  3. Plate the kale with a good amount of the pesto and garnish with the radish and leaves.
View more recipes