Green Kale & Avocado Pesto
1 cup kale leaves
good handful of basil
juice of 1 lemon
1 cup olive oil
1 clove garlic, roughly chopped
1/3 cup grated parmesan
salt and freshly ground black pepper
Makes 2 cups
1: Put all the ingredients in the blender and blitz up. Not too smooth though – you want to retain some texture. Store in the fridge for up to 3 days.
Note: This pesto is so delicious, you can put it through pasta or scrambled eggs, spread it on toast or use it as a dip with fresh bread – seriously, the possibilities are endless! I love the creamy texture the avocado brings to the plate.