1 small bunch kale
1 large handful basil
½ cup grated parmesan
2 cloves garlic
1 lemon, juiced
3-5 tbsp reduced salt vegetable stock
Wash the kale well and remove the spines. Tear the leaves and place in a food processor with the lemon juice and 3 tablespoons of stock. Blend on low until the kale begins to break down. Add the rest of the ingredients and process, adding more of the stock a little at a time. Continue blending and adding stock until the desired consistency is achieved.
Place in an airtight container.
Replace the kale with the flesh from 2 roasted capsicums for a delicious red pesto.
1 serve of vegies in each serve of this recipe.