Amelia Freer's Vegan & Dairy Free Kale & Almond Pesto
Photo by Susan Bell

Kale & Almond
Pesto

VEGAN, GLUTEN-FREE, DAIRY-FREE

Kale Illustration

To keep my pesto dairy-free, I leave out the Parmesan and I replace the pine nuts with other types for variety. I also like to use different vegetables and herbs – two favourite combos are kale and almonds, and coriander and cashew nuts. Pesto also makes a great base to lend other flavours – try adding sundried tomatoes, chilli, or lemon thyme.

You can add pesto to your salads, fish or meat, or stir into vegetables. Pesto is something I always have in the fridge because it’s so simple to make and livens up so many meals, even as a dollop on the side. It lasts up to 6 months in the freezer and a week in the fridge (even after it’s been opened). Add a layer of olive oil on top to help keep it fresh.

Amelia Freer's Vegan & Dairy Free Kale & Almond Pesto
Photo by Susan Bell
INGREDIENTS

1 bunch of basil leaves
1 lemon, juiced and zested
120ml olive oil
1 clove of garlic
120g soaked almonds, drained
120g kale, washed and roughly chopped
sea salt


STEP-BY-STEP

Blend all the ingredients together, keeping the mixture slightly chunky. Add sea salt to taste. Check the flavour and adjust as you prefer – you might like a touch more garlic, lemon or basil.


This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016

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INGREDIENTS

1 bunch of basil leaves
1 lemon, juiced and zested
120ml olive oil
1 clove of garlic
120g soaked almonds, drained
120g kale, washed and roughly chopped
sea salt


STEP-BY-STEP

Blend all the ingredients together, keeping the mixture slightly chunky. Add sea salt to taste. Check the flavour and adjust as you prefer – you might like a touch more garlic, lemon or basil.

 


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