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- 150-200 g kale leaves, washed
- 2 cloves garlic
- 1 pinch freshly ground sea salt and black pepper
- 1/4 cup walnuts, toasted
- 1/3 cup extra virgin olive oil
- 60 g parmesan cheese, diced
- 1 splash lemon juice
Bring some water to the boil in the bottom of a large saucepan and add kale. Simmer slowly for around 10 minutes or until tender but still green. Drain and rinse with cold water straight away. Squeeze kale dry of any liquid.
Add garlic, seasoning and walnuts to food processor and puree on medium, while adding olive oil – add a bit more if it needs it. Add parmesan cheese and pulse until combined.
Add small squeeze of lemon juice and mix through.
Boil required amount of pasta in salted water until al dente, drain it, retaining some of the pasta water; over a low heat place the pasta back in the pan with enough pesto to taste (I like quite a lot) and enough pasta water to thin it out a bit, until sauce is warmed through. I usually add a splash of extra virgin olive oil here too.
Place into bowls, adding some shaved parmesan and toasted, chopped walnuts on top.
Pesto recipe serves: 4-6 depending on size of serving
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