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5
from 1 vote
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.
Prep Time
5
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
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
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.