Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Remove the stalks of the
Kale (1 bunch)
and roughly chop it.
Step 2
Add half the chopped kale,
Fresh Basil (1 bunch)
,
Pine Nuts (35 g)
,
Roasted Almonds (140 g)
,
Garlic (2 cloves)
,
Parmesan Cheese (70 g)
, and
Extra-Virgin Olive Oil (80 mL)
into a food processor.
Step 3
Add the zest and juice of the
Lemon (1)
to the food processor along with the
Sea Salt (to taste)
and blend until smooth.
Step 4
Add in the second half of the chopped kale and blend again until just blended through. I like to have a few small chunks of kale in mix for texture.
Step 5
Stir a few tablespoons of pesto through your favorite
Pasta (500 g)
or spread on toast with fresh tomato.
Step 6
Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 to 2 weeks.
