INGREDIENTS:
- 2 Handful of kale
- 1 tbsp Pine nuts
- 1.5 tbsp Walnuts
- 1.5 tbsp Pistachio nuts
- 3 tbsp Parmesan cheese (additional Parmesan cheese for sprinkling on top of pasta)
- 1/2 cup basil
- 2 cloves of garlic
- 40ml of oil
- 80ml of water
- salt
- black pepper
METHOD:
Pesto
1. Boil water in a large pan and cook kale for 30 seconds until the kale is bright and wilted. Remove kale from the pan and set to one side, allowing the kale to cool. Remove any excess water by squeezing the cooled kale.
2. Toast nuts in a frying pan. Remove from heat and allow to cool. Retain some pine nuts for sprinkling.
3. Add nuts, garlic, water and oil into a food processor until smooth. Add kale and Parmesan cheese and blend until smooth. Adding additional water if required.
If you make excess, you can store it in the fridge in an air tight jar.
PastaÂ
1. Cook pasta in pot of boiling water until al dente. Drain pasta and retain 1 cup of pasta cooking liquid.
2. Add pasta and spoon some pesto into a pan. Add butter, salt and 1/4 cup of past cooking liquid. Add more pasta cooking liquid if required. Make sure the pasta is fully coated.
3. Serve with Parmesan cheese, pine nuts and black pepper.
Enjoy!
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Eat.Cook.Travel.
Gobbytraveller 