I am a sucker for pesto, but when you buy it from the shops it tends to be crammed full of preservatives. I prefer to make my own fresh pesto so I know exactly what is in it!
Makes 1 large jar full
2 large garlic cloves, chopped
70g flaked almonds
100g kale, raw
The zest and juice of two lemons
12 tbsp (3/4 cup) extra virgin olive oil
Salt and pepper
Toast the flaked almonds in a dry pan until golden brown. Add all the ingredients to a food processor and blend until thoroughly combined. Add salt and pepper to taste. Pop the pesto into a sealed container and it will keep in the fridge for up to a week. It tastes great mixed into pasta, on top of sweet potatoes or layered in sandwiches!