- Add half the kale, and the rest of the ingredients into a food processor and blend until smooth.
- Add in the second half of the kale and blend again until just blended through (I like to have a few small chunks of kale in mix for texture).
- Stir a few tablespoons of pesto through your favourite pasta (I’ve used capunti pasta) or spread on toast with fresh tomato.
- Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 - 2 weeks.
1 medium sized bunch curly kale, stalks removed and roughly chopped
1 large bunch fresh basil
¼ cup toasted pine nuts
1 cup roasted almonds
2 cloves garlic
70g parmesan, roughly chopped
⅓ cup extra virgin olive oil
Zest and juice of 1 large or 2 small lemons
500g of your favourite pasta