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
Prep:10 mins
Serves 4
150g kalesmall bunch of basil1 small garlic clove3 tbsp pumpkin seeds5 tbsp extra virgin olive oil3 tbsp nutritional yeast1 lemon, zested and juiced350g wholemeal spaghetti
STEP 1Bring 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 2Put 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 3Cook the pasta following pack instructions, then toss with the pesto and serve.
