Sheila Gilbey, of The Abbots House in Charmouth shows us how to create a different, but easy-to-prepare pesto.
Handful of kale, stems removed
2-3 tbsp olive oil
1 tbsp ground almonds
Squeeze of lime juice
1 garlic clove
Salt and black pepper
1. Put the kale in a processor with the garlic and blitz until fine.
2. Add the remaining ingredients and process until the desired texture.
3. This can be used with pasta, as a dip and it makes a lovely alternative to garlic bread. It can be frozen.