Kale Pesto

Kale Pesto

Serves 4

50g nuts of your choice, walnuts, almonds, hazelnuts, pine nuts

2 garlic cloves, peeled and crushed

Zest of ½ lemon (juice of ½ lemon to taste)

200g kale (or spinach), washed, any large stalks removed

100g parmesan

50g basil (usually a bunch from the store will be plenty even if its not quite 50g)

75-100 ml olive oil

Salt and pepper

454g  pasta of your choice (but the pesto coats linguine or spaghetti the best)

In a food processor put the nuts, crushed garlic, lemon zest, kale, parmesan, basil and 75 ml olive oil. Blitz until the mixture forms a rough paste. Add a bit more olive oil if it's a little too dry, then season with salt and pepper and the lemon juice. 

Once you have cooked your pasta, add the pesto to a pan to heat through for a few minutes making sure it doesn't stick. Add your pasta to the pan and stir to coat.