Kale and Almond Pesto Recipe
Packed full of nutrition, this kale and almond pesto is a breeze to whip up. It keeps well for up to a week in the fridge for a quick midweek meal and it freezes well too.
(trimmed, destalked weight)
fresh basil leaves
or vegetarian equivalent
zest and juice
extra virgin olive oil
Cover raw almonds in cold water and leave to soak for an hour (or overnight in the fridge).
Destem and coarsely chop the kale leaves and place in a high speed blender along with the remainin ingredients.
Blend until it reaches your desired consistency - I like mine rather smooth with little chunks in it.
Transfer to a container, cover in a little extra olive oil, and store in the fridge for up to a week.
Recipe from www.elizabethskitchendiary.co.uk