Kale: the King of the cabbage family! It's no denying kale's many health benefits. Kale comes with a whole host of nutritional benefits from being one of the best sources of beta-carotene (one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease and other age-related chronic diseases) as well being an incredible source of fibre, calcium,  vitamin c, B6, vitamin a, folic acid and potassium. In a nut shell, it's good for you!

This raw kale pesto recipe is so versatile and can be added to pasta, raw pasta (courgetti is a good shout), salads or as a paste on raw or cooked crackers, it's a really tasty and zesty alternative to traditional pesto or humous and much better for you.

- Kale, shredded (1 cup or two handfuls)

- Almonds (1 handful)

- Garlic (2 cloves)

- Hemp oil (3 tablespoons)

- Basil (half cup or one handful)

- Lemon (zest of half and juice of whole)


Add the kale, lemon juice and zest to a tall plastic jug (something you can use with a hand held blender)...Add a handful of almonds. You can add more depending on how nutty you like your pesto! Add the basil and whizz with a hand held blender or a blender of choice. You might need to take out the blender and give the ingredients a mix, especially if using a hand held; it can get a little stuck. 

Add to a tupperware box and allow to chill in the fridge for an hour or two for the flavours to enhance. 

This will keep fresh for about 2 days.