A light and zesty kale pesto- perfect for spring, and a great alternative to the classic basil pesto.
INGREDIENTS (serve 4 ppl)
1/2 bunch kale, stalks removed and chopped
1/2 cup bleached almonds, roughly chopped plus extra for garnish
1 garlic clove, minced
Zest of 1/2 lemon
3 tbsp lemon juice
1 cup extra virgin olive oil
1 cup Parmigiano Reggiano, grated
Salt
Ground black pepper
METHOD
In a blender place chopped kale, almond, garlic and pulse until the mixture is finely chopped.
Add the Parmigiano and lemon zest, and blend until the ingredients are fully incorporated.
While still blending start adding the olive oil in a steady stream until the entire amount of olive oil has been added.
Add lemon juice and season to taste.
Pour pesto into a jar and top it up with some extra virgin olive oil before sealing the jar.
Keep in the fridge for 2-3 days.
