Kale & Almond Pesto
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.
- 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
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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