KALE PESTO

1 bunch of kale (preferably Tuscan) torn off its stalks.
1/4 cup of pine nuts or almonds
3 tbs of extra virgin olive oil
1 tsp of honey or maple syrup
1 big clove of pre-roasted or pan fried garlic
50g of parmesan (optional)

Blend all ingredients to form a paste.
Add a splash of water or more oil if you need it. 


The pine nuts provide protein.
Omit honey for kids under one.
Add a handful basil if you've got it.
Use pesto in zucchini and ricotta slice | brown rice bowl | scrambled eggs | on pizza | stirred through rigatoni