Super easy to make, taking just the time of the pasta to cook, it’s seasonal, packed full of fibre, providing 5 sources of plant-based goodness….. what’s not to love?!?
I leave the stems of the kale in. It adds an extra crunch to the dish, which I absolutely love, but also means maximising the fibre content of this dish as well as less food waste, which we really hate! Double bonus!
You could make a large quantity of this pesto and store it in an airtight container in the fridge for a few days. Alternatively, pop it into the freezer in portion sizes ready to whip out when the cupboards are looking a little bare.
- 100g kale, washed and roughly chopped
- 1 clove garlic, peeled
- 15ml extra virgin olive oil
- 20g toasted pine nuts
- 20g parmesan, finely grated
- 75g pasta
- Bring a pan of water to the boil. Add the kale and garlic clove and blanch for 1 minute. Remove from the water into a jug for blending.
- Add the pasta to the boiling water and cook for 1 minute less than the packet instructions.
- Meanwhile, blend the blanched kale and garlic, before adding the oil, pine nuts and parmesan. Blend again, adding a little pasta water if too thick.
- Drain the pasta, reserving a little of the cooking water. Return to the pan.
- Add the pesto and return to the heat to warm everything through. Loosen the pesto sauce with the reserved pasta water if needed. Serve immediately.
Per serving of kale pesto 388kcal/ 35g fat/ 6.7g saturated fat/ 3.8g carbohydrates/ 3.8 fibre/ 13.1g protein