Remove the stalks of the Kale (1 bunch) and roughly chop it.
Add half the chopped kale, Fresh Basil (1 bunch), Pine Nuts (1/4 cup), Roasted Almonds (1 cup), Garlic (2 clove), Parmesan Cheese (70 gram), and Extra-Virgin Olive Oil (1/3 cup) into a food processor.
Add the zest and juice of the Lemon (1) to the food processor along with the Sea Salt (to taste) and blend until smooth.
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.
Stir a few tablespoons of pesto through your favorite Pasta (500 gram) or spread on toast with fresh tomato.
Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 to 2 weeks.