Kale And Almond Pesto

Not everyone loves kale but it is so full of healthy nutrients including fibre, anti-oxidants, vitamins C and K and iron. The leaves are green sometimes with a slight tinge of blue or purple at the tips. It has a strong , distinct flavour 

Kale can be boiled, steamed, eaten raw, sir-fried or made into delicious soup or pesto. 

Kale ‘crisps’ can be made by rubbing a little rapeseed or olive oil into chunky shreds and roasting for a few minutes until just starting to brown a little at the edges. . Adding some chilli flakes, garlic salt, black pepper or a pinch of spice will give your crisps a nice flavour.

Delicious served with Cauliflower Pancake wrapper. 

Kale And Almond Pesto


  • Handful of kale stems removed and chopped
  • 2-3 tbsp olive oil
  • 1 tbsp ground almonds
  • Squeeze of lime juice
  • 1 garlic clove
  • Salt and black pepper


  • Put the kale in a processor with the garlic and blitz until fine.
  • Add the remaining ingredients and process until the desired texture.
  • This can be used with pasta, as a dip or tossing into roasted vegetables.
  • I spread it liberally on slices of seeded wholemeal bread and bake or grill until melting and starting to crisp.
  • It can be frozen.


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