Kale Pesto
This pasta dish is a rustic and flavorful favorite, boasting a vibrant green hue from the kale pesto that beautifully coats each strand of spaghetti or linguine. The nutty pine nuts, sharp Parmesan, and zesty lemon meld together in a creamy, herbaceous sauce, perfect for a quick weeknight meal or a cozy gathering with loved ones.
— Constant Cookbook
Ingredients
- 85g pine nuts , toasted
- 85g Parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
- 3 garlic cloves
- 75ml extra-virgin olive oil , plus extra to serve
- 75ml olive oil
- 85g kale
- juice 1 lemon
- spaghetti or linguine, to serve
Instructions
- Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
- To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
Prep Time
PT10M
Yield
Makes enough for 10-12 servings
Nutrition
- Calories: 195 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 4 grams protein
- Sodium Content: 0.1 milligram of sodium
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