Description
kale pesto spaghetti
Ingredients
Scale
- 400 grams spaghetti
- 3 stalks of kale, leaves removed and chopped
- 1 cup fresh basil, leaves picked PLUS extra to serve
- 1 cup fresh mint, leaves picked
- 2 garlic cloves, roughly chopped
- 1/2 cup (70 grams) cashews, raw
- 1/2 cup parmesan, grated PLUS extra to serve
- zest and juice 1 lemon
- 3/4 cup (190 ml) extra virgin olive oil
Instructions
- Bring a large pot of water to the boil. Add spaghetti and cook according to packet instructions. Drain and set aside.
- Meanwhile, place the kale, basil, mint, garlic, cashews, parmesan, lemon zest and juice and 1/2 cup (125ml) olive oil into the large bowl of a food processor. Blitz until combined (approx. 40 seconds). With the motor running add the remaining 1/4 cup (60 ml) olive oil and blitz until combined – scraping down the sides of the bowl when necessary. Pour the pesto into a small bowl.
- Place the spaghetti back into the saucepan, add a couple of heaped tablespoons of pesto and stir to combine.
- Place the pesto smothered spaghetti into a serving platter, top with extra pesto, fresh basil leaves and a good grating of parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 12 mins