Step 1

You can make this in a mortar and pestle but I prefer to use my Thermomix (or any good food processor will do the job) as I like a textured pesto.  I tend to use the pulse (turbo) function so I can control the texture I'm after.  If you like a course pesto like me, process less, for a smooth pesto, process more.

Step 2

You can grate and crush your parmesan and garlic by hand or in your food processor. Thermomix 10 seconds, speed 6.

Step 3

Add the basil and kale. Pulse until almost chopped. Thermomix 2-3 pulses.

Step 4

Then add the cashews and sunflower seeds. A couple more pulses should see it combined nicely. Thermomix 2-3 pulses.

Step 5

Lastly, season well and mix with your lemon juice and EV olive oil. Thermomix 10 seconds, reverse speed 3.

Step 6

Drizzle with a little olive oil to seal it and prevent it discolouring.

Step 7

Store in an airtight container in the fridge.

Step 8

Can also be frozen in a airtight container or even in ice-cube trays (and then cubes put into an airtight container once frozen).