Dips & Sauces, Vegan, Vegetarian

Almond & Kale Pesto

Cooking method:

  • 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


Tip: Allergy Advice

This dish contains the following allergens: Nuts


  • 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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  • 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