MAKES 1/2 to 3/4 CUP PESTO

1. Heat a small non-stick frying pan with a medium heat and add 8 blanched Spanish almonds and 16 pinenuts, dry roast them between 3 to 4 minutes (tip: move the nuts around as you pan roast them), once roasted set them aside
2. Add 2 cups of tightly packed bagged kale onto a flat surface, go through the kale and remove all the thick stems, then transfer the kale into a food processor
3. Add 6 fresh basil leaves into the food processor, 1 large clove of garlic cut in half and the toasted nuts, pulse everything until well combined (2-3 minutes)
4. Season with sea salt and freshly cracked black pepper, then add between 5 to 6 tablespoons of extra virgin Spanish olive oil, 1 tablespoon at a time, while you continue to pulse, until you reach the desired texture
5. Enjoy!