- 125g almonds
- 1 garlic clove, peeled
- 60g fresh basil, including stalks
- Juice of 1 lemon
- 125ml olive oil
- Pinch of sea salt flakes
- 1 tbsp Organic Fields Kale Powder
- Preheat oven to 180 degree Celcius. Place the almonds and garlic on a baking tray and roast until golden. Remove from the oven and leave to cool.
- Place all of the ingredients into a food processor and blend until smooth.
Enjoy your pesto with pasta and some parmesan cheese or spread on toast. You can store the balance in the fridge up to a week.