Almond & Kale Pesto –

Name: Almond & Kale Pesto –
Ingredients: 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; 1oz kale; 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

ninjatestkitchen.eu

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...

View Original

Share this recipe:

Ingredients

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
1oz kale
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