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Kale-and-basil pesto

Kale-and-basil pesto

By Hannah Lewry

Serves 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

6 kale leaves
30 g basil
25 g hazelnuts
25 g almonds
100 g hard cheese, grated
2 garlic cloves
t T lemon juice
1 cup olive oil

Method

Remove 6 kale leaves from their stems and blend with 30 g basil, 25 g hazelnuts, 25 g almonds, 100 g finely grated hard cheese, 2 cloves garlic, 2 T lemon juice and 1 cup olive oil.

Season to taste.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Scotch eggs

Caprese tart

Bacon-wrapped braaibroodjie

Spiced chilli pickle yoghurt dip

Crispy artichoke fritters

Chicken liver pâté with verjuice jelly

Ottolenghi’s paprika oven chips

Phyllo cheese strips

Charred chilli poppers

Easy home-made sausage rolls

Grilled halloumi skewers with olive tapenade

Kale-and-basil pesto

Kale-and-basil pesto

Ingredients

Method