Quick kale pesto pasta

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.