Continuing our series of Free-From Recipes,this delicious Vegan Pesto recipe is dairy-free and meat-free.
Like any self respecting mother, I made this pesto 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 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.
- 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 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 handblender & blending cup OR 1 food processor
- Sharp knife & chopping board
- 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.
- Cook your pasta until “al dente”, which means slightly undercooked.
- Turn the hob off and strain the pasta then return it to the hot pot.
- Add 1 tablespoon of pesto per adult and stir into the pasta and allow the mixture to warm through.
- Once warm, serve immediately
This recipe, and more, is available on Wholesome Ireland
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If you have tried this recipe let us know what you thought of it in the comments below