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.
- Contains Nuts
Prepared with
Ingredients
- 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
Instructions
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