Ingredients – Serves 2
- One to two large bunches of spring onions
- Westlands UK Petite leaf mix
- 2 large handfuls of kale
- 50 g of any nut, we used hazelnuts
- Juice and zest of 1 lemon
- Half to 1 grated clove of garlic
- Westlands UK Sea Kale, to serve
- Salt and pepper to taste
- Very good extra virgin olive oil
Method
- Preheat your oven to 180 to 200 degrees centigrade.
- Whilst you wait for your oven to heat you could make your pesto. Place all of the pesto ingredients into a food processor and blend to the consistency you like to add olive oil and lemon juice as desired. Season well. You want it to be fairly loose so you could add a little water if you feel like it’s too thick. You could add some other herbs along with the kale; parsley goes really well as does mint. When you’re happy with your pesto, pop it into a jar and leave to one side or refrigerate immediately.
- In an ovenproof dish, place your spring onions, season well and add a good glug of olive oil. Rest your spring onions depending on their size for about 15 to 25 minutes. Remove from the oven.
- On a serving dish arrange your pesto with a little sprinkling of petite leaf mix, then your roasted spring onions on top. Drizzle more olive oil and more delicious fresh pesto, season again and add more petite leaf mix to serve. Serve alongside Sea Kale for something a bit different!
