Kale Pesto

SERVES: 4 | PREP TIME: 5 min

This pesto is super speedy and a great nutritious boost to drizzle over vegetables, use as a pasta sauce or serve with poached eggs, chicken, fish or steak. It’s a great way to use up any leftover kale and it lasts up to a week in the fridge.

Ingredients:

100g kale
60g walnuts
2 cloves of garlic
20g fresh basil
30g parmesan
1 lemon, juiced
120ml olive oil
Sea salt to taste

Instructions

1. Wash and roughly chop the kale, removing the leaves from the stalk. I also like to chop the garlic and parmesan to avoid chunks in the pesto.

2. Blend all of the ingredients until the pesto is a consistency you like. (Top tip: If you’re blending using a nutribullet, add a drop of water and use the blending attachment with 2 prongs)

3. Check the flavour and add lemon juice or salt to taste.

Recipe by Founded Nutrition. www.foundednutrition.com @founded_nutrition