Almond Paleo Pesto by Finn Ni Fhaolain

Almond Paleo Pesto by Finn Ni Fhaolain



  • 1 cup (120g)  flaked almonds
  • 1 cup (30g) baby leaf spinach
  • Half cup (20g) fresh basil leaves
  • Half cup (120ml) lemon juice
  • Half cup (80ml) olive oil
  • 1 tsp garlic powder


Soak the flaked almonds for a few hours in some cold water. This softens them up, making them easier to blend and giving the pesto a smoother consistency.

Drain them and pat them dry in a clean tea towel – this stops the pesto being too watery.

In a hand-blender-friendly jug, add the spinach, basil, almond flakes, lemon juice, olive oil and garlic powder.

Simple as! Just blend it all up and have a littlte taste – you might want a little more lemon (if it feels a bit oily) or a little more olive oil (if it’s a bit too sharp).

You can add some salt to taste as well – I don’t if I’m using it in a recipe that already has salt. This keeps well for up to a week (if not longer) in a clean glass jar in the fridge.

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