Kale And Pecorino Pesto
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Cooking tools:
- Food processor
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Pot
- Colander
- Tongs
- Serving bowl
Ingredients
- 200g kale, stems removed and roughly chopped
- 2 anchovy fillets (optional)
- 1/2 cup (55g) blanched almonds
- 1 cup (80g) finely grated pecorino, plus extra, to serve
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1¼ cups (310ml) extra virgin olive oil
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