Monday’s menu : Kale & almond pesto #healthy.

Had Kale in fridge. Languishing.
Had almonds. Begging to be cooked.
Had garlic, chilli and parmesan. Pleading to be used.
Tossed them together with chilli and oil . Voila !
Another handy pesto to toss in the freezer for those nights when Bradley Cooper is hungry …adulterated from Donna Hay.

You need for 35 models or about 2 cups:
2 cups or 200g kale, stems removed and roughly chopped
2 anchovy fillets (optional)
1/3 cup (55g) blanched almonds or whatever almonds you have
1 cup (80g) finely grated pecorino/parmesan plus extra, to serve
1 tablespoon lemon juice
1 to 3 clove garlic, crushed depending how strong you like it.
1¼ cups (310ml) extra virgin olive oil
1 chilli optional : smashed.

•    Slip into your Chloe blouse and straight redone jeans.
•    Climb into Gucci heels.
•    Pour a gin and tonic.
•    Find the food processor.
•    Ask Bradley to pull the stalks off Kale and then roughly chop.
•    Toss the kale, almonds, cheese, lemon juice and garlic, plus the chilli, anchovy (optional) in the whizzer and process until finely chopped as Anna Wintour’s bob.
•    Gradually add the oil, processing until well combined.
•    Dip finger in to taste and make sure there is enough oil and salt and pepper if needed.
•    Toss the pesto through hot spaghetti and serve with extra finely grated pecorino.
•    You can also drizzle over roast chicken see recipe here at The Times:
Looks delicious!