Kale & Almond Pesto
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Recipe type: Sauce
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Cook time: 
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A lovely dairy free pesto using superhero kale
Ingredients
  • 125g curly kale leaves (the stalks can remain since you will blend them)
  • 50g almonds
  • 1 tsp celtic salt
  • 3 Tablespoons of garlic infused olive oil
  • 2 Tablespoons of fresh lemon juice
Instructions
  1. Blanch the curly kale in a large saucepan of boiling water for 2 minutes. Remove, drain and plunge straight into a bowl of ice-cold water. This helps the kale to 'set' its bright green colour.
  2. Meanwhile toast the almonds in a dry frying pan until they colour. Set aside.
  3. Drain and pat the kale dry. Pulse in a food processor till finely chopped. Add the toasted almonds, salt, olive oil and lemon juice and pulse into a paste. You can adapt the quantity of oil, lemon and seasoning until you get the texture you desire.
  4. Pesto now ready to use in any way you desire. With salads, grilled meats, fish, with eggs - get creative!
  5. If you're keeping the pesto in the fridge you may need to cover with a little olive oil to stop discolouration (as you would with regular pesto). Will keep for a couple of days.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/kale-almond-pesto/