Zesty almond pesto recipe


Traditionally, pesto is made with basil, pine nuts and parmesan. This cheese-free version is made with a mixture of herbs and almonds in place of the pine nuts. The zingy flavours from the kaffir lime leaf and lemon zest make it taste more Asian than Italian.


  • 1 cup (20 g) each spinach, fresh mint, parsley and coriander/cilantro, tightly packed
  • ¼ cup (30 g) blanched almonds
  • 6 tablespoons extra virgin olive oil, plus extra to preserve
  • 1 kaffir lime leaf (or substitute lemongrass)
  • 1 freshly squeezed lime juice
  • 1 grated lemon zest
  • 1 garlic clove
  • pinch of sea salt
How to Make It
  1. Put all the ingredients in a food processor and blitz until they turn into a paste.
  2. Store in an airtight container in the fridge for up to 4 days.
  3. Pour more olive oil onto the pesto to preserve its bright green colour, if you like.

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