Joe's Family Food by Joe Wicks

Author:Joe Wicks
Language: eng
Format: epub
Publisher: Pan Macmillan

KALE + ALMOND PESTO

15 MINS  NO COOK  FREEZE ME   SERVES 8–10

250g trimmed kale

salt and pepper

150g toasted blanched almonds (look out for creamy Macedonian almonds)

350ml extra-virgin olive oil

2 cloves garlic

juice of 1 lemon

80g parmesan, finely grated

Blanch the trimmed kale in a saucepan of salted boiling water for 1 minute, then drain and cool in a colander under cold running water to keep the vibrant green colour.

Gather the kale into a ball and squeeze to remove the excess water, then place in a food processor with the remaining ingredients and blitz until smooth. Season to taste with salt and pepper.

Spoon into containers, keep what you need in the fridge, and freeze the rest. You can freeze it in ice-cube trays to make handy small portions.

SERVE WITH PASTA, ON PIZZA, ON SOUP, OR SPREAD ON TOASTED BREAD TO MAKE BRUSCHETTA

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