Ingredients
The following ingredients have 8 Servings
- 100 grams Shetland kale ((trimmed, destalked weight))
- 30 grams fresh basil leaves
- 100 grams raw almonds
- 1 large garlic clove
- 30 grams Parmesan cheese (or vegetarian equivalent)
- 1 lemon (zest and juice)
- 200 ml extra virgin olive oil
- 0.5 tsp Shetland sea salt
Instruction
- Cover raw almonds in cold water and leave to soak for an hour (or overnight in the fridge).
- Destem and coarsely chop the kale leaves and place in a high speed blender along with the remainin ingredients.
- Blend until it reaches your desired consistency - I like mine rather smooth with little chunks in it.
- Transfer to a container, cover in a little extra olive oil, and store in the fridge for up to a week.
