Pasta with Kale Pesto

Name: Pasta with Kale Pesto
Yield: 3
Ingredients: 3 cups of Kale, Chopped; 1 cup fresh basil leaves; 3/4 cup of parmesan cheese; 2/3 cup of slivered almonds; 1 garlic clove, crushed; 1 tbsp lemon juice; 2/3 cup of olive oil; Pinch of salt; Pinch of pepper; 250g Spiral pasta; 1 broccoli, cut into florets; 1 small brown onion, diced; 1 garlic clove, crushed; 1 long red chilli, de-seeded and sliced; Pinch of salt and pepper; Parmesan to sprinkle; 1 tbsp. olive oil

HOW GOOD!! Homemade pesto can be such a versatile addition to your cooking and keeps for up to 5 days in the fridge (cover with a thin layer of oil) or 3 months in the freezer! This pesto recipe makes around a cup of pesto (so you have leftovers!) to use in salad dressings, toast toppers or even to have as part of a dip platter!

By Leah Itsines20 June 2018

Serves

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

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ingredients

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Pesto

Pasta

method

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Boil water and cook pasta according to packet instructions.
Add all ingredients under "pesto" except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.
In a large non-stick pan, add olive oil and heat over a medium to high heat.
Add onion, garlic and chilli into the pan and cook for 2 minutes.
Add broccoli florets into the pan and cook for a further 5-8 minutes or until broccoli is cooked to your liking.
Add cooked pasta to the pan and spoon 2 tbsp. of the pesto over the pasta. If you need more, add more!
Serve hot with a sprinkle of parmesan over the top.