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Almond & Kale Pesto

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A twist on a classic! This pesto recipe uses almonds instead of pine nuts and kale along with basil for extra green goodness. The result is a nutty, full of flavour pesto that’s deliciously stirred into pasta with some petits pois or you could even add to to roasted vegetables or stir into a salad.

Almond & Kale Pesto

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  • 100g almonds
  • 2 cloves garlic
  • 6 tbsp olive oil
  • 6 tbsp water
  • Juice 1 lemon
  • 30g kale
  • 1 handful fresh basil leaves
  • Salt & pepper
Prep Time


  1. Pre-heat the oven to 180 degrees celsius

  2. Place the almonds and peeled garlic cloves on a baking tray and roast in the oven for around 10 minutes, or until the almonds are slightly browned. Careful not to burn them! Allow to cool

  3. Add the olive oil, water, lemon juice, kale and basil into your food processor. Blend on high power for 30 seconds

  4. Add the almonds and garlic as well as salt and pepper to the food processor and blitz again until everything is well combined. Add a little more olive oil or water if the pesto looks too thick

  5. Use straight away or keep in an airtight container in the fridge and consume within a week

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn