Ingredients
GF, RSF, VEG 
20 mins 
12 - 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
- Sea salt
- 500g of your favourite pasta (I’ve used capunti pasta)
Method
- 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.
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