Dips & Sauces, Vegan, Vegetarian
Almond & Kale Pesto
Recipe by Amelia Littlejohn
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 15 mins
- Skill Easy
- Serves 4 people
Almond & Kale Pesto
A twist on a classic! This pesto recipe uses almonds instead of pine nuts and kale along with basil for extra green goodness. The result is a nutty, full of flavour pesto that’s deliciously stirred into pasta with some petits pois or you could even add to to roasted vegetables or stir into a salad.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 100g almonds
- 2 garlic cloves
- 6 tbsp olive oil
- 6 tbsp water
- Juice of 1 lemon
- 30g kale
- A handful fresh basil leaves
- Salt and pepper
Cooking mode
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Method
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Step 1
Pre-heat the oven to 180 degrees celsius
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Step 2
Place the almonds and peeled garlic cloves on a baking tray and roast in the oven for around 10 minutes, or until the almonds are slightly browned. Careful not to burn them! Allow to cool
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Step 3
Add the olive oil, water, lemon juice, kale and basil into your food processor. Blend on high power for 30 seconds
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Step 4
Add the almonds and garlic as well as salt and pepper to the food processor and blitz again until everything is well combined. Add a little more olive oil or water if the pesto looks too thick
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Step 5
Use straight away or keep in an airtight container in the fridge and consume within a week
