Almond Kale Pesto

  • Jul 01, 2019
  • By Marcus Lai


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 kale powder



  1. Preheat oven to 180degrees 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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