- 150g kale
- small bunch of basil
- 1 small garlic clove
- 3 tbsp pumpkin seeds
- 5 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1 lemon, zested and juiced
- 350g wholemeal spaghetti
- STEP 1
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.
- STEP 2
Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.
- STEP 3
Cook the pasta following pack instructions, then toss with the pesto and serve.
Recipe from Good Food magazine, September 2020