Green Kale & Avocado Pesto

RECIPE BY SARAH GLOVER• PHOTOGRAPHY BY LUISA BRIMBLE

 

INGREDIENTS

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
1 avocado
salt and freshly ground black pepper
———

Makes 2 cups

DIRECTION

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.