Kale Pesto Pasta
Kale Pesto Pasta
Make this Kale Pesto with lemon, pumpkin seeds, garlic, nutritional yeast, and fresh leafy kale. Perfect winter pesto and great with Pasta.
Servings: 4
Ingredients
- 150 g kale
- bunch fresh basil small
- 1 clove garlic
- 3 tbsp pumpkin seeds
- 5 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1 lemon zested and juiced
- 350 g spaghetti wholemeal
Instructions
- Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
- Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blend until smooth, then season. Loosen with a splash of water, if it’s too thick.
- Cook the pasta following pack instructions, then toss with the pesto and serve.
Notes
