Almond Kale Pesto


- 125g almonds

- 1 garlic clove, peeled

- 60g fresh basil, including stalks

- Juice of 1 lemon

- 125ml olive oil

- Pinch of sea salt flakes

- 1 tbsp Organic Fields Kale Powder



  1. Preheat oven to 180 degree Celcius. Place the almonds and garlic on a baking tray and roast until golden. Remove from the oven and leave to cool.
  2. Place all of the ingredients into a food processor and blend until smooth.



Enjoy your pesto with pasta and some parmesan cheese or spread on toast. You can store the balance in the fridge up to a week.

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