Kale: a superfood packed with vitamins K, C and A and popular with clean-eaters, wholefood Instagrammists and fashionable vegetarians and vegans alike. It’s easy, though, to make the mistake of thinking that something so healthy need be boring. This kale pesto is heavenly, bursting with fresh flavours (and vitamins), and really easy to whizz up in minutes. Also, as with any sauce, the flavours can be adjusted according to your tastes. For a vegan version, omit the parmesan and add a little more salt if desired.
The recipe will make plenty of pesto which you could use to dip crudités in, spread it on wraps and toast, or drizzle it over chicken or poached eggs. Here, I’ve simply used it as a spaghetti sauce.
Serves 2.
INGREDIENTS
PESTO
- 2 generous handfuls of kale (about 100g)
- 75g walnuts
- 1 clove of garlic, chopped
- 3 tbsps extra virgin olive oil, plus extra
- 25g parmesan, grated, plus extra to serve
- Handful of fresh basil
- Juice of ½ lemon
- Salt and pepper
ALSO
- 200g spaghetti
METHOD:
- Start by thoroughly washing the kale.
- Place the pesto ingredients in a blender and whizz up until they form a thick sauce-like consistency. Season generously.
- Boil the pasta according to the packet instructions in salted water.
- Once the pasta is cooked, reserve a ladleful of the cooking water and then drain the rest.
- Place the pasta back in the pan on a low heat, adding to it about 2-3tbps of pesto per person and the cooking water. Season again.
- Combine until the pasta is covered in the sauce.
- Serve, topping with an extra drizzle of olive oil and grating of parmesan.
words FFIONA MILLS
www.thethinkingwomanscrumpet.com
@ffionamills