Zesty Kale & Almond Pesto
A light and zesty kale pesto - perfect for spring, and a great alternative to the classic basil pesto.
Ingredients 9
1⁄2 kale, stalks removed and chopped
1⁄2 cup blanched almonds, roughly chopped, plus extra for garnish
1 garlic clove, minced
1⁄2 lemon, zest
3 tbsp lemon juice
1 cup olive oil, extra virgin
1 cup parmigiano reggiano
1 salt
1 black pepper, ground
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Method 6
In a blender place chopped , , and pulse until the mixture is finely chopped.
Add the and , and blend until the ingredients are fully incorporated.
While still blending start adding the in a steady stream until the entire amount of olive oil has been added.
Add and season to taste.
Pour pesto into a jar and top it up with some extra virgin before sealing the jar.
Keep in the fridge for 2-3 days.
