I've loved planting kale in the veg garden this season. It's been easy to grow and has gone relatively untouched by the snails! If you cut kale leaves from lower down the stem, the rest of the plant will keep growing, providing you with fresh leaves all summer long.
Kale is lovely crisped or in a warm salad, but since I've got so much this season I've decided to blitz some leaves together in a fresh summer pesto. It's incredibly versatile to make and you don't have to strictly stick to using pine nuts. I've used cashew nuts with kale and basil. But you can use chard, parsley or beet greens.
2 large handfuls of kale (remove thick stalks)
100g cashew nuts
3 tbsp nutritional yeast
Juice of 1 lemon
3 tbsp olive oil
1 clove garlic
Salt to season
Water to blend smooth
Add all the ingredients - except the water - to a food processor and blend until smooth. If your mixture sticks to the sides, scrape it down, add a tablespoon of water and blend again
Store in a sterilised jar for up to 1 week