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
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!