Today I decided to make a lovely batch of fresh pesto to pop in to the freezer, ready for whenever I need some. Just as easy and much healthier than the store cupboard version. I added kale for a nice boost of vitamins, iron, fibre and calcium.
Makes 20 cubes
1 Big Handful of Raw Kale
1 Big Handful of Fresh Basil Leaves
2 Garlic Cloves, peeled
Zest & Juice of 1 Large Lemon
4 Tbsp Extra Virgin Olive Oil
25g Parmesan Cheese (or a vegetarian alternative)
30g Raw Cashews (optional, alternatively you could use pine nuts)
Water
Salt & Pepper to taste
Just throw all the ingredients into a food processor and blitz. Add a few tablespoons of water whilst the machine is running until it reaches the desired consistency.
When the pesto is smooth use a teaspoon to divide into ice cube tray. Each cube should be about 2 level teaspoons of pesto.
Put in to the freezer, once solid you can transfer the cubes into a freezer bag to safe space and free up your ice cube tray!
Use the pesto to accompany meat, fish or vegetables, or use a couple of cubes to flavour pasta, rice or potatoes.
Nutrition per cube (with cashews); 40kcal, 4g fat, 1g carbs, 1g protein, 0g sugar
Everything But Toast 
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