1 large bunch kale, tough stems removed
1 cup olive oil
50g block parmesan
2 cloves garlic
1 cup basil leaves
1 teaspoon sea salt flakes
50g danish feta, crumbled
Pre-heat a chargrill pan to high. Plunge the kale into a large pot of boiling salted water and blanch until it is limp. Drain well. Drizzle with a little olive oil and place on the grill until it is slightly charred.
Break the parmesan up into a few pieces and place in the bowl of a food processor. Blitz until it is finely chopped. Add the kale, garlic, pistachios, basil and salt and blitz again. Scrape down the sides of the bowl and blitz again, pouring the oil in a steady stream as you go. Stir through the crumbled feta.
Place in a lidded container and cover the surface of the pesto with a thin film of oil to prevent discolouration. Place the lid on and store in the fridge for 2-3 days.
This pesto is lovely as a dip on its own and is also great as a pasta sauce, loosened with a little of the water the pasta cooks in.