- 30g raw almonds
- 1 garlic clove
- 30g basil leaves fresh
- 50g kale leaves (stem removed)
- 120g extra virgin olive oil
- 80g parmesan cubed
Recipe is created for
Place parmesan cheese cubes into mixing bowl & grate 10 seconds speed 10
Add Almonds, Garlic, Kale, Basil & the olive oil into the mixing bowl then chop for 20secs on speed 7.
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Serve immediately or transfer to an air tight jar & cover the pesto with a layer of olive oil. Store in refrigerator for up 2-3 days.
Makes approx 1 cup
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