Kale and Basil Pesto

Serves: Makes 16 servings

Ingredients:

1/2 cup (100 g) grated Parmesan cheese

3 garlic cloves, peeled

2 cups (25 g) basil leaves

2 cups (35 g) kale leaves

3 Tablespoons pine nuts

1/2 cup olive oil

¼ teaspoon salt

Pinch of ground black pepper

To serve:

1lb whole wheat spaghetti

1-2 cups grape tomatoes

1 can white beans, drained and rinsed

Extra basil

Instructions:

  1. Add the cheese, garlic, basil, kale and pine nuts to a food processor and pulse to combine.
  2. With the processor running, stream in the olive oil. Blend until fully incorporated.
  3. Season with salt and pepper.
  4. Toss with cooked whole wheat spaghetti, fresh grape tomatoes and white beans. Garnish with extra basil.

Notes:

If you don’t have a food processor you can finely mince the basil, kale and garlic and whisk it with olive oil, Parmesan and salt and pepper for a more chunky version of pesto.

Healthy Pesto

Yield: 2 cups

Time: 15 minutes

 

Ingredients

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts or walnuts

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

 

Directions

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Watch how to make this sauce on our Facebook Page!