Robust kale and earthy walnuts make a heavenly pesto sauce. Tossed with gluten-free pasta (and garnished with a hint of chilli) it's an incredibly easy and nutritious weeknight meal.
Serves: 4
INGREDIENTS
Pesto
6 large kale leaves, stems removed and torn into large pieces
½ cup walnuts
½ cup finely grated parmesan cheese
¾ cup olive oil
½ small clove garlic, finely diced
zest of 1 lemon
sea salt and ground black pepper
250 grams gluten-free spaghetti (I use Ceres Organics quinoa spaghetti)
METHOD
Bring a large pot of water to a boil. Blanch the kale leaves for 1 minute before plunging into icy-cold water to halt the cooking and help retain the bright colour. Squeeze tightly to remove as much water as possible.
Add to a food processor, along with the other pesto ingredients and process until a smooth-ish paste. Season generously.
Bring a large saucepan of water to a boil. Cook spaghetti according to the packet instructions. Drain and retain ¼ cup of the cooking liquid. Toss the spaghetti, cooking water and pesto together.
Divide pesto among 4 bowls. Scatter some finely grated parmesan and red chilli flakes (if using) over the top. Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!