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November / December 2019 News
Kale pesto – with no leftovers in the fridge for lunch I finally tried making kale pesto. I had a handful of cavolo nero leaves left from a mixed kale bunch, and that was enough, along with some strong cheddar, almonds, olive oil, garlic, salt and a slice of lemon. A chunkier texture than basil pesto, but delicious, especially with the hit of lemon.