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Kale and basil pesto

0.5 serves of vegetables in each serve

Preparation time: 5 minutes

Serves: 6

0.5 serves of vegetables per serve

Diet and Allergies:

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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.

*Gluten-free if using gluten-free stock

Variation: Capsicum and basil pesto

Replace the kale with the flesh from 2 roasted capsicums for a delicious red pesto. 


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