Quick kale pesto pasta

Make a double batch and save some for later!

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 bunch kale, ribs removed
  • 1 punnet each (20g) parsley and basil
  • 2 cloves garlic, chopped
  • Juice (60ml) and grated peel of 1 lemon
  • ²/³ cup (160ml) extra virgin olive oil
  • ²/³ packet (65g) blanched almonds, toasted
  • ½ cup (125ml) grated parmesan cheese (optional) + extra for serving
  • Salt and milled pepper
For serving:
  • 1 packet (500g) pasta of your choice, cooked (reserve some of the cooking liquid)
  • 1 large red chilli, chopped
  • A few fresh basil leaves

Method:

  1. Blanch kale in boiling water until wilted.
  2. Squeeze well to remove excess water.
  3. Blitz kale and remaining ingredients in a food processor until smooth.
  4. Toss pasta with pesto until well coated (add a splash of reserved cooking liquid if it becomes too dry).
  5. Spoon into serving bowls and top with extra parmesan (if using), chilli and basil leaves just before serving.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Spring tart

A healthier alternative to a full-on pie, filled with nutritious greens. 

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.