Place almonds in a food process and process for thirty seconds until coarsely ground.

Add kale, basil, garlic, oil salt and pepper and process in thirty second intervals, until pesto comes together. We prefer chunky, but if you like a smooth pesto, process a bit longer.

Store pesto in a covered container in the fridge for up to 5 days. When storing, drizzle a ½-inch layer of oil over top of pesto to keep it bright green and prevent browning. 

Preheat oven to 425°F. Place salmon, skin-side down on a well-greased baking dish large enough to hold the fillets without touching.

Squeeze lemon juice over salmon, brush pesto over salmon fillets, surround pan with cherry tomatoes and bake at 425°F for 8 minutes.

Serve warm or at room temperature.

Mix quinoa with cucumbers, tomatoes and peppers. 

 Whisk pesto and lemon juice to create a pesto-dressing.

 Toss veg and quinoa with dressing.

 Serve as a side salad or side dish.

Heat a saute 12-inch saute pan over medium heat.

 Once pan is hot, lower heat to the lowest setting and add pesto. Cook for one minute just until pesto is warmed through.

 Using spaghetti tongs, mix spiralized zucchini into pesto. Cook for 4 minutes.

 Serve warm topped with ground almonds and flaky sea salt.