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Kale and Almond Pesto

Kale and Almond Pesto

Published on November 9, 2018 • Last updated February 2, 2019 by Elizabeth Atia
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Packed full of nutrition, this kale and almond pesto is a breeze to whip up. It’ll keep well for up to a week in the fridge for a quick midweek meal and it freezes well too. Stir into pasta, or serve a dollop with soup or grilled chicken.

Kale and Almond Pesto

I never used to like kale. Many years ago I’d tried cooking with the pre-chopped supermarket variety and the bitter flavour really put me off eating it. 

That was until kale began making a regular appearance in my organic veg box. My veg box kale is a gorgeous mix of different varieties so the flavour isn’t uniform, and it’s quite pleasing to the eye with its assorted colours.

I’d been toying with the idea of making a kale and walnut pesto (since I seem to have a cupboard full of walnuts leftover from a recipe commission), when my next veg box arrived with a bag of kale – and a recipe for kale and almond pesto.

Kale and Almond Pesto

I’d tried that recipe and found it needed a lot of tweaking in order to get to a place where I liked it. I doubled the quantities of olive oil, reduced the quantity of almonds and kale and put in loads of freshly grated Parmesan – after all, pesto isn’t pesto unless there’s cheese, right?

To this, I added a generous glug of basil-infused olive oil for extra flavour, and the resulting dish was… well, rather fantastic. Stirred through a bowlful of hot pasta it made for a rather delicious and satisfying midweek meal, for several days. Leftovers were popped into the freezer for the winter.

It was so good, that the following week when another gorgeous bag of kale arrived in my veg box I thought I’d make it again, but this time jotting down the measurements so I could share it with you.

Feel free to adjust the quantities to your taste, adding more garlic or lemon, or even twice the quantity of Parmesan, if desired. Maybe next week I’ll experiment with those walnuts and see how that turns out.

Ingredients for Kale and Almond Pesto

INGREDIENTS FOR KALE AND ALMOND PESTO

  • 100 grams fresh kale leaves – I used the mixed kale from my veg box (150 gram starting weight, before de-stalking)
  • 30 grams of fresh basil leaves – a generous handful
  • 100 grams raw almonds – soak them for an hour or so to soften them up a bit
  • 1 large garlic clove
  • 1 lemon – juice and zest
  • 30 grams grated Parmesan cheese or a vegetarian equivalent
  • a good pinch of sea salt
  • 200 ml olive oil – use a good quality one for the best flavour

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How to make Kale and Almond Pesto

HOW TO MAKE KALE AND ALMOND PESTO

Step 1: Soak your almonds in cold water for at least an hour. De-stalk the kale.

Step 2: Coarsely chop the kale, zest & juice the lemon, grate the cheese and crush the garlic.

Step 3: Place everything into a high-speed blender – I use the Froothie Optimum 9400.

Step 4: Don’t forget the basil!

Step 5: Blend until it reaches your desired consistency, using the tamper tool to keep things moving.

Step 6: Stir into pasta, or serve as desired!

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Kale & Almond Pesto

Kale and Almond Pesto

Kale and Almond Pesto

This kale and almond pesto really hits the spot when you’re craving something green, but you also want that carb hit. I don’t know about you, but this time of year I’m really not in the mood for salads and light crunchy summery foods. I want to hibernate. I want a generous bowlful of carbs, but I’m still craving ‘green’ sometimes. 

How do you work with kale? Have you got any recipes you’d recommend? Let me know in the comments!

Kale and Almond Pesto

Kale and Almond Pesto Recipe

Packed full of nutrition, this kale and almond pesto is a breeze to whip up. It keeps well for up to a week in the fridge for a quick midweek meal and it freezes well too.
5 from 1 vote
Print Rate
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Author: Elizabeth

Ingredients

  • 100 grams Shetland kale (trimmed, destalked weight)
  • 30 grams fresh basil leaves
  • 100 grams raw almonds
  • 1 large garlic clove
  • 30 grams Parmesan cheese or vegetarian equivalent
  • 1 lemon zest and juice
  • 200 ml extra virgin olive oil
  • 0.5 tsp Shetland sea salt
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Instructions 

  • Cover raw almonds in cold water and leave to soak for an hour (or overnight in the fridge).
  • Destem and coarsely chop the kale leaves and place in a high speed blender along with the remainin ingredients.
  • Blend until it reaches your desired consistency - I like mine rather smooth with little chunks in it.
  • Transfer to a container, cover in a little extra olive oil, and store in the fridge for up to a week.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

 

  • One year ago: Coffee & Chocolate Cupcakes with Coffee Swirl Frosting
  • Two years ago: Macaroni & Cheese with Bacon, Leeks & Peas
  • Three years ago: Credit Crunch Munch – THE Frugal Food Link Up
  • Four years ago: FoodCycle Breadline Challenge
  • Five years ago: Bento Sushi Rice Shapes
  • Six years ago: Felt Christmas Holly Wreath

PIN THIS KALE & ALMOND PESTO FOR LATER

Kale & Almond Pesto #kale #almond #pesto #Parmesan #basil
Kale & Almond Pesto #kale #almond #pesto #Parmesan #basil
Kale & Almond Pesto #kale #almond #pesto #Parmesan #basil
Kale & Almond Pesto #kale #almond #pesto #Parmesan #basil

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Category: Carbohydrates, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Daisy Russel

    November 13, 2018 at 10:14 pm

    It looks delicious! Thanks for sharing this recipe!

    Reply
  2. Melanie

    November 11, 2018 at 11:59 am

    Ooo I love pesto pasta especially during the winter months. Kale and almond pesto sounds yummy xx

    Reply
  3. Laura

    November 10, 2018 at 11:42 pm

    oh this looks delicious, I love chicken and pesto on top of a jacket potato, so will have a go at making this next time thats up on the menu!

    Reply
  4. Regina

    November 10, 2018 at 11:38 pm

    This looks good to me but I never tried kale before but I like Pesto

    Reply
  5. Afshan Nasim

    November 10, 2018 at 11:15 pm

    Wow, what a detailed post and recipe. You’ve even included a video, which is makes it even easier to follow. The pasta looks really yummy. Will have to try it.

    Reply
  6. Kaz | Ickle Pickles Life and Travels

    November 10, 2018 at 7:49 pm

    Oh this looks delicious – I need to eat more kale and this looks great! Kaz

    Reply
  7. Katie

    November 10, 2018 at 6:06 pm

    This sounds delicious! I’ve never made any pesto other than the traditional basil & pine nuts so I’m super intrigued to give this a go.

    Katie xoxo

    Reply
  8. Ashwini

    November 10, 2018 at 8:10 am

    Before voting for recipe, i must appreciate the quality of photos, really just in the pic its looking very very Yummy. Nice sharing keep going.

    Reply
  9. lauren porter

    November 10, 2018 at 8:09 am

    This sounds super yummy! Always looking for new things to put in my pasta am def going to give this a go x

    Reply
  10. Rhian Westbury

    November 9, 2018 at 3:50 pm

    I really like almonds in pesto as they give such a nice extra bit of texture x

    Reply
  11. johanna @ green gourmet giraffe

    November 9, 2018 at 1:13 pm

    Your pasta looks so gorgeously green. I’ve tried kale in a potato mash which works well and recently made this kale and broccoli salad which I had for quite a few days and loved it – https://gggiraffe.blogspot.com/2018/10/kale-salad-two-ways.html – it does matter that you massage it so it isn’t too spiky and dry.

    Reply
  12. Kelsey

    November 9, 2018 at 11:32 am

    This looks delicious and like it’s easy to whip up! I love that it is also a way to trick myself into eating Kale too

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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