A few years ago, pesto was one of those posh things you ate out at lunch, you know, around the same time as we all decided to dip bread in balsamic vinegar and olive oil and pretend it was gourmet.
Pesto has taken a bit of a backseat over the last couple of years, but I’m bringing it back baby, in a Paleo way! I’m upping the greens with the kale, and the ground down macadamias give it a little nutty creaminess so you won’t even miss the cheese.
2 cups firmly packed kale leaves
1 cup firmly packed basil leaves
1/2 cup macadamia nuts
2 cloves garlic
1/2 cup extra virgin olive oil
Juice and zest of half a lemon
1 teaspoon sea salt
Black pepper to taste
Put all ingredients into your food processor and whizz together until everything is nicely broken down and hey presto, you have pesto! Yup, it’s that easy.
By Holly Purdy, InnerFight foodie and coach