Inspired recipe: Kale and almond pesto

A new found love for the underestimated superfood “Kale” and inspiration for a non-traditional pesto, easy as 1,2,3. Makes enough for 2 small jars. Delicious and healthy!


  • 3 handful curly kale washed and chopped without stem
  • 3 garlic cloves minced
  • ½ cup almonds chopped coarsely
  • ½ cup parmesan grated or shaved
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ cup olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper freshly ground


  1. In a food processor, add kale and whizz up for 30 secs.
  2. Add almonds, parmesan, zest, juice, garlic, oil, salt and pepper. Whizz to a paste.
  3. Transfer pesto into jar or container for storing.


  • Cover the surface with a little olive oil as this will keep well in the fridge for up to 1 week.

My serving suggestions

  • Perfect served as condiment with your preferred crackers, thin wafers or crusty bread
  • Stir through your favorite pasta
  • Makes a great topping for your salmon or chicken

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