Inspired recipe: Kale and almond pesto

A new found love for the underestimated superfood “Kale” and inspiration for a non-traditional pesto, easy as 1,2,3. Makes enough for 2 small jars. Delicious and healthy!

Ingredients

• 3 handful curly kale washed and chopped without stem
• 3 garlic cloves minced
• ½ cup almonds chopped coarsely
• ½ cup parmesan grated or shaved
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup olive oil
• ½ tsp sea salt
• ¼ tsp black pepper freshly ground

Method

1. In a food processor, add kale and whizz up for 30 secs.
2. Add almonds, parmesan, zest, juice, garlic, oil, salt and pepper. Whizz to a paste.
3. Transfer pesto into jar or container for storing.

Tips

• Cover the surface with a little olive oil as this will keep well in the fridge for up to 1 week.

My serving suggestions

• Perfect served as condiment with your preferred crackers, thin wafers or crusty bread
• Stir through your favorite pasta
• Makes a great topping for your salmon or chicken