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Try Mary Rolph Lamontagne’s Recipe for Fresh Kale Basil Pesto

EATSMary Rolph Lamontagne, author of EATS, has shared her freshly contrived recipe for Fresh Kale Basil Pesto.

Lamontagne decided to use both kale and basil for this recipe because her garden was over-run with both types of herbs. She says that a “lovely balance” is created between the two, and it is a flavour to be kept and enjoyed all year round.

Try the recipe:

7 cups prepared kale
1 cup fresh basil
1 cup sliced almonds
1 tablespoon lemon juice
2 cloves garlic
1 cups Pecorino cheese, freshly shredded
1 – 1 1/4 cup olive oil

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