Servings 20servings (one tablespoon per serving approx)
15gbasil leavesapproximately 15 leaves
100gkaleabout 2 large handfuls
110gsavoy cabbageabout 5 large leaves
250mlextra virgin olive oil
3 cloves of garlic
Juiceof a lemon
Optional first step - lightly toast sunflower seeds in a dry frying pan, 1 - 2 minutes.
Add the basil, garlic, nutritional yeast and sunflower seeds to a food processor. Tear in the kale and cabbage leaves. Blitz to a coarse paste. You may need to scrape down the sides a few times.
Add the lemon juice, salt and water and blitz again for 20 seconds.
Whilst the food processor is running slowly stream in the olive oil until fully combined.
Transfer to an airtight container and store in the fridge. It will last for up to 10 days.
To freeze, transfer some of the pesto into an ice cube tray, and pop in the freezer until frozen solid. Once frozen transfer to a freezer safe container or bag. The pesto will keep in the freezer for up to three months.
Looking for a quick meal? Add frozen pesto cubes to a splash of water in a pan over low heat. Stir your pesto through some pasta and voila, one quick pasta dinner.