Pesto can be made from a variety of greens and these are so readily available in the Summer.

Ingredients

• 100g Kale (with stalks removed), Basil, Carrot Tops, Parsley or Wild Rocket
• 150ml Olive Oil
• 75g Unpasteurised Hard Goats Cheese, Ewe’s Cheese or Parmesan Cheese
  (optional – if not using, then add additional garlic and lemon juice to compensate)
• 50g Mixed Nuts chopped finely in a Food Processor in advance
• 1 Small Garlic Clove, crushed
• Pinch of Celtic Sea Salt
• Squeeze of Lemon Juice

Instructions

1. Food process all the ingredients until finely chopped. If you want a looser pesto for drizzling, add more olive oil.
2. Season to taste with more lemon juice or salt
3. Spoon into a small kilner jar or similar, seal with lid and refrigerate for use.

• I made this pesto with a combination of carrot tops and basil.