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.
This dish contains the following allergens: Tree Nuts
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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
3.5oz
almonds
2
garlic cloves
6 tbsp
olive oil
6 tbsp
water
Juice of 1
lemon
1oz
kale
A handful
fresh basil leaves
Salt and pepper
Utensils
Step 1
Pre-heat the oven to 180 degrees celsius
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
Step 3
Add the olive oil, water, lemon juice, kale and basil into your food processor. Blend on high power for 30 seconds
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
Step 5
Use straight away or keep in an airtight container in the fridge and consume within a week
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
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
3.5oz
almonds
2
garlic cloves
6 tbsp
olive oil
6 tbsp
water
Juice of 1
lemon
1oz
kale
A handful
fresh basil leaves
Salt and pepper
Step 3 of 5
Add the olive oil, water, lemon juice, kale and basil into your food processor. Blend on high power for 30 seconds
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
3.5oz
almonds
2
garlic cloves
6 tbsp
olive oil
6 tbsp
water
Juice of 1
lemon
1oz
kale
A handful
fresh basil leaves
Salt and pepper
Step 4 of 5
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
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
3.5oz
almonds
2
garlic cloves
6 tbsp
olive oil
6 tbsp
water
Juice of 1
lemon
1oz
kale
A handful
fresh basil leaves
Salt and pepper
Step 5 of 5
Use straight away or keep in an airtight container in the fridge and consume within a week
