Kale & Almond Pesto
Whilst traditional pesto uses pine nuts, parmesan and basil, here I'm using almonds (cheaper), kale (Winter) and zero parmesan (vegan). Pesto is so versatile and there are so many different ways of experimenting with it by swapping out different types of nuts and greens so find one you like the most. This is my personal favourite.
Homemade pesto is simple to make and makes everyone's go-to dinner, pasta pesto, so much more delicious and wholesome.
- 120g kale leaves, washed
- 120g almonds (I like unblanched for the colour &)
- 120ml olive oil
- Juice & zest of 1 lemon
- 1 garlic clove
- Salt and pepper
Roughly chop the kale leaves and add to a food processor along with all the other ingredients (add the almonds in last to weigh down the mix). Blitz, taste and adjust for seasoning. Store in the fridge for 1 week and top up with a little oil to help keep it fresh.