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Amelia Freer's Kale and Almond Pesto

As a family, we have been trying to introduce more vegan and vegetarian food into our diets. Cook. Nourish. Glow. by Amelia Freer has been a huge support and an endless source of inspiration. This vegan pesto was very popular with my family. Amelia suggests that you play around with the basic recipe, perhaps adding sun-dried tomatoes, chillies or cashew nuts. It lasts up to six months in the freezer and a week in the fridge (even after it’s been opened). She does advise though adding a little oil on the top to help keep it fresh.


1 bunch of basil

1 lemon,  juice and zested 

120 ml olive oil

1 clove of garlic

120g soaked almonds, drained

120g kale, washed and roughly chopped

Sea salt


Blend all the ingredients together, keeping the mixture slightly chunky. Add sea salt to taste. Check the flavour and adjust as you prefer - you may like a touch more lemon, garlic and basil.