Pesto is traditionally made with Parmesan cheese, so we’ve found a delicious dairy-free version with this vegan pesto recipe that’s packed with flavour!
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Like any self respecting mother, I made this vegan pesto recipe then fed it to the children before telling them what was in it. The 13-year-old asked for seconds. She’s a great grubber. The picky 4-year-old said he loved garlic, spread it on his toast and ate a slice. A big achievement for such a particular eater!
In place of parmesan cheese in this recipe, I’ve substituted raw almonds. They are a very good match for the texture. Kale replaces basil, which is really a summer herb, but when it’s back in season do feel free to use basil instead – it’s good to have a substitute though.
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Vegan Pesto Recipe
- 5 large fronds of clean raw kale including the stalks (I used curly but flat leaf is fine)
- 5 medium cloves of garlic, peeled
- 100g raw almonds (I used mine with the skin on for more texture)
- 50ml sunflower oil
- Zest & juice of 1 lemon
- 1 tsp of salt
- 1/2 tsp of ground black pepper
- Cut the kale into chunks the size of the palm of your hand so that they will fit into the blender easier.
- Put all the ingredients together into the processor and pulse/blitz until you have the consistency you prefer for your pesto.
- I’d recommend you make it quite fine though as larger chunks of kale can be a bit of a surprise to the palate.
- Serve over pasta, in wraps and sandwiches, or just smeared on toast!
This recipe, and more, is available on Wholesome Ireland
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Have your say! Will you add this vegan pesto recipe to your recipe rotation? Leave a comment below and let us know – we’d love to hear from you!