Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It's perfect stirred through wholemeal spaghetti for a healthy vegan meal
Ingredients
- 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
Method
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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.
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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.
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Cook the pasta following pack instructions, then toss with the pesto and serve.