Kale Pesto

Does anyone else buy kale and then forget they have it until a week later when it’s sad and wilted?! This 5-minute pasta sauce is the answer and it has become a complete midweek savour in our house (yes -really- the kids will love it!). I make it as soon as I buy kale and pop it in the fridge ready for an evening when we need a last minute dinner. It’s a great way to get kids to eat leafy greens as the olive oil and almonds give the sauce a creamy flavour and it’s obviously packed with so many amazing vitamins and nutrients. If you are vegan or eating a little more plant based these days then its also an excellent option- although we generally serve it with a big handful of Parmesan! 

Makes 4-6 pasta portions

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300g kale, stalks removed

4 garlic cloves

1/2 cup (120ml) olive oil

1/4 cup ground almonds

juice of 1/2 lemon

1/2 tsp sea salt

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Fill a pan a little under halfway with water and bring to the boil. Add the kale and garlic. Cover and cook for 3 minutes. Drain and then add to the blender with the remaining ingredients (add the olive oil first to give the best consistency). Blend until you have a smooth green sauce. Store in the fridge in an airtight container for 1-2 weeks.