Directions
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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 (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.
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 gram) 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.
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