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.
Servings: 8 servings
Ingredients
- 100 grams Shetland kale (trimmed, destalked weight)
- 30 grams fresh basil leaves
- 100 grams raw almonds
- 1 large garlic clove
- 30 grams Parmesan cheese or vegetarian equivalent
- 1 lemon zest and juice
- 200 ml extra virgin olive oil
- 0.5 tsp Shetland sea salt
Instructions
- 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.