This pesto is a pantry staple for Ainstie Wagner, Executive Chef at Government House Tasmania—and we think you’ll love it too!
- Pulse the kale, herbs, olive oil, salt, garlic, and lemon juice in a food processor until smooth.
- Add the almonds and pulse until your desired consistency. We like our pesto crunchy with some almonds still intact; you can pulse until smooth and creamy if preferred.
- Serve straight away or store in a jar in the fridge for up to one week. We love to stir our pesto through pasta, use as a pizza base, dip carrot, celery and cucumber sticks or crackers into – and it tastes delicious in a toasted cheese and veg sandwich.
Pesto is excellent for using up old herbs and leafy green veg you have lying around the kitchen. You can use any mix of herbs instead of parsley and we love to use carrot top greens in our pesto too (make sure you wash them well).