One of my favourite recipes from the 7 Day Sugar Reset and a staple in my house for quick and easy lunches, snacks and dinners.
This vibrant pesto is delicious and versatile. Serve with pasta, as a sandwich filling, spread on socca or savoury crepes, as a dip or a topping for baked eggs.
Serves 4 as a pasta sauce (2 tbsp per person with 75g of brown rice, lentil or wholewheat spelt pasta. Drizzle extra olive oil on top to serve).
Serves more as a spread or dip.
- 150g kale (stalks removed)
- 25g almonds (soaked in filtered water for 8-12 hours before use)
- 1 clove of garlic
- Juice of one lemon
- 3 tbsp extra virgin olive oil
- Grated pecorino to taste, or use half an avocado for a dairy free version
Wash, remove stalks and roughly chop the kale, then blanch with boiling water for around 30 seconds. Rinse in cold water, drain and pat dry with kitchen towel.
Crush the garlic, squeeze the lemon, chop the almonds and combine with the olive oil and the pecorino or avocado in a food processor. Blend to form a paste.
Add the greens and pulse for a rough texture, or blend longer for a smoother pesto.
Store in the fridge in an airtight container for up to 3 days.