Kale and basil pesto
Ingredients
- 60 g basil leaves
- 50 g pine kernels
- 30 g Parmesan cheese
- 2 tbsp olive oil
- 30 g kale
- 2 cloves garlic
- 1/2 lemon zest and juice
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Servings:
Instructions
- Place all the ingredients in a processor and blitz until a you have a lumpy paste.
- Serve immediately or store in a jar in the fridge. We like to freeze ours in ice cube trays and then decant into freezer bags as it's really handy to have to hand for a speedy pasta meal.
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