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Kale Pesto
A raw, vegan way to eating fantastic kale and a doddle to make. Be relaxed with the measurements, just taste as you go till you have something delicious.
Ingredients
- 1 small garlic clove
- 35g flaked almonds (or use whole almonds, pinenuts or any nut really...)
- 50g kale or baby kale
- 1 lemon, zest and juice
- 6 tbsp olive oil
- Freshly ground pepper and sea salt
Method
1. Toast the almonds in a hot, dry frying pan till just golden. Rinse and finely chop your kale.
2. Blitz the almonds and the kale in a food processor with half the garlic, the olive oil, the zest of your lemon, a squeeze of juice and a pinch of salt till it all comes together. Taste. Add more garlic if it needs it. Trickle in more olive oil if needed, so it’s loose enough to swirl through your soup, dress your salad or stir it through pasta.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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