Pasta with kale pesto, roasted carrots and zucchinis.

Presto pesto! This is one of those things you can whip up in a jiffy and keep for a week in your fridge. A jar of this green pesto superfood goes quick. It's great for pasta, pizza, and as a dip.

Kale Pesto

INGREDIENTS//Yields one 500 ml mason jar

• 100 grams kale leaves
• 1 clove garlic
• 80 grams raw almonds or pine nuts
• 90 grams parmesan cheese
• 1 lemon, juiced
• 125 ml olive oil

INSTRUCTIONS

Add the first four ingredients in a food processor and whiz it all up.

Drizzle in the olive oil with the rest of the ingredients.

Once you have a smooth consistency transfer it to a mason jar.

NOTE

This stores in the fridge for up to a week. Just add extra olive oil to cover the surface, cover it, and keep it in the refigerator.