Ingredients:
- 100g kale, stalks removed & roughly chopped
- 3 garlic cloves, peeled
- 50g almonds
- 50g pine nuts, plus extra to serve
- 100g SPAR Parmesan, grated, plus extra to serve
- Handful of fresh basil, plus extra to serve
- 180ml SPAR Natural olive oil
- 1 lemon juiced
- Salt and black pepper
- 320g pasta
Method:
- Place the kale, garlic, nuts, cheese and herbs, olive oil and lemon juice in a food processor and whizz until combined. If you need to loosen the mixture, add a couple of tablespoons of water. Season with sea salt and lots of black pepper.
- Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain the pasta, reserving a little of the cooking water.
- Add the pesto to the pan with the pasta and return to the hob over a medium heat. Add a splash of the reserved pasta water and stir to combine well.
- Divide amongst serving bowls and top with some extra pine nuts, a drizzle of olive oil and some fresh basil leaves, if desired.
- Tips
- Make extra pesto to use in wraps, sandwiches, salads and more! Refrigerate in an airtight container for up to four days.
- Leftovers can be enjoyed for up to two days. Hold on to the reserved pasta water and add a splash to the leftovers before reheating to make the sauce even better.
- This dish can also be enjoyed cold. Try serving it with mixed leaves for lunch.
