This is a great way to boost the nutritional value of pesto and still tastes amazing. It is also a great way to use up left over kale. My version uses almonds as I had no pine nuts in my cupboards but plenty of almonds. If you prefer a creamier texture an avocado can be added to the mixture. It is an incredibly quick meal to make, it takes as long as it takes for the pasta to cook, which is great.
My version is a raw pesto, however if you prefer you could blanch the kale leaves for 30-60 seconds to soften them slightly.
I like to top mine with homemade slow roasted tomatoes but it also great with a huge leafy salad too.
Kale and Almond Pesto Pasta
Ingredients (serves 1-2)
- 2 handfuls kale
- 1 handful basil
- 1 garlic clove
- 50ml extra virgin olive oil
- 1 handful almonds
- Salt and pepper
- Place all of the ingredients into a food processor and blitz until smooth!
- Cook 75g of pasta per person according to the intrusions, then drain and mix through the pesto.
Enjoy! H x