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½ cup dry-roasted almonds

6 cloves garlic

2 anchovy fillets

Finely-grated zest of 2 lemons

½ cup extra virgin olive oil

1 bunch basil leaves

½ bunch parsley leaves

¼ cup finely-grated Parmesan

1 cup baby kale leaves

Sea salt flakes and freshly-ground black pepper

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1. Combine half the almonds in a small food processor with the garlic, anchovies, lemons and olive oil, then purée until very smooth. Add the basil, parsley and Parmesan, then purée again.

2. Finely chop the kale and remaining almonds, then fold in. Season with salt and pepper.

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