1 garlic clove, peeled
60g fresh basil, including stalks
Juice of 1 lemon
125ml olive oil
Pinch of sea salt flakes
1 tbsp organic kale powder
- Preheat oven to 180degrees 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.