Walnut And Kale Pesto

Walnut and kale pesto packed with omega-3, protein and fibre.

By @sepps

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 200 g walnuts
• 300 g kale or cavolo nero
• 200 g drained walnuts
• 200 g silken tofu
• 1 handful parsley
• 100 ml olive oil
• 1 pinch salt
• 350 g dried pasta
• 1 to taste salt
• 1 tbsp oil
• 1 clove garlic
• 50 g walnuts
• 75 g kale or cavolo nero
• 1 batch blended sauce
• 350 g cooked pasta
• 2 ladles pasta water
• 1 portion kale and walnut mix
• 1 drizzle chilli oil
• 0.5 piece lemon

Instructions

1. Begin by soaking 200g of the walnuts in recently boiled water for at least 15 minutes.
2. Blanche the kale or cavolo nero in boiling water for 1-2 minutes, remove from the water, rinse under a cold tap, remove the harder stems, and add to a high speed blender or food processor, setting aside 1/4 for garnishing.
3. Add the drained walnuts, silken tofu, parsley, olive oil, and a pinch of salt and blend until creamy. Set aside.
4. Bring a pan of water to the boil, season with salt and cook the pasta until al dente.
5. Heat 1 tbsp of oil in a pan on medium heat, and add the sliced garlic, soften for 1-2 minutes. Add the remaining walnuts, breaking them apart with your fingers, and remaining kale. Fry for 2 minutes, then remove from the pan.
6. Add the blended sauce to the pan along with the cooked pasta and mix everything all together, adding a ladle or two of pasta water if needed to help loosen the sauce.
7. Plate up and garnish with the kale and walnut mix, finishing off with a drizzle of chilli oil and squeeze of lemon juice.