Kale & Hazelnut Pesto

100g covolo nero stems removed, roughly chopped

Handful fresh basil leaves 

4 tbsp nutritional yeast (or pecorino)

2 cloves garlic, minced

75g hazelnuts, toasted & skins off 

Glug of olive oil (about 75ml)

juice of 1/2 lemon

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  • Put all the ingredients into a food processor and blitz! Add water to get your desired consistency and salt to taste.

  • Serve on toast with sundried tomatoes and grilled cheese, or cook up with butter beans on top of a sweet potato, or just with pasta and tomatoes! I may or may not have been guilty of dipping crackers into it occasionally too. Whatever goes!