Kale and almond pesto

I bought more kale than one person can reasonably be expected to eat. I colcannoned, I baked crunchy, deliciously savoury kale crisps. Then I panicked. Thankfully, I became reasonable and used the power of Google to sort my life out.

Kale and almond pesto is a good student food because it substitutes much cheaper alternatives for the pricey basil and pine nuts in traditional pesto recipes. It freezes well (just put into portion sized balls first- I froze mine in a muffin tin!) and is really very good for you too. I made my recipe up as I went, so all measure are a little rough around the edges.

Kale and Almond Pesto

Around 6 stalks of kale, or a little more if your stalks are a bit sparse on the leaves

100g almonds

1 clove garlic*

1/2 tsp salt

3tsp lemon juice, fresh if possible (alright, I admit it, I used bottled!)

about 30ml olive oil** 

freshly grated parmesan 

*I bought really fat, british garlic which has quite a kick. If your garlic is a little wimpy and you like the heat, use two or even, dare I say it, three. The vampires won't dare come near!

** You're not really cooking the pesto so use a tasty oil.

1) Toast almonds in a hot, dry (not oiled) pan. Don't wander off and let them burn.

2) Scrape the burnt bits off your almonds after you wandered off. D'oh!

3) Pulse kale leaves in a food processor with garlic, salt and lemon juice.

4) Add the almonds, pulse until its a nice consistency, then keep the motor running and drizzle the oil through the top, essentially until it looks like pesto. 

5) Add parmesan and whatever optional extras you like. Try basil, chilli flakes or black pepper. 

6) Stir into hot pasta and add peppery rocket if you're sensible like me.