We all know that a traditional pesto recipe involves pine nuts, parmesan and basil, and whilst there is a perfectly good reason for this, here I'm using almonds (cheaper), kale (Winter) and no parmesan (vegan)
Homemade pesto is simple to make and and makes everyone's go-to dinner, pasta pesto, so much more delicious and wholesome.
- 120g kale leaves, washed
- 120g almonds (I like un-blanched 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.