Serves: Makes 16 servings
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
1lb whole wheat spaghetti
1-2 cups grape tomatoes
1 can white beans, drained and rinsed
- Add the cheese, garlic, basil, kale and pine nuts to a food processor and pulse to combine.
- With the processor running, stream in the olive oil. Blend until fully incorporated.
- Season with salt and pepper.
- Toss with cooked whole wheat spaghetti, fresh grape tomatoes and white beans. Garnish with extra basil.
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.