This is by far one of my favourite go to go quick and speedy recipe when I am starving and I want a delicious and filling meal in 10-15 minutes. I love this recipe as it’s super flavoursome and still packed with gorgeous greens. If you have any fresh basil please feel free to add it to the pesto, it will be even more fresh and it will certainly remind you of summer! πŸ™‚ During winter I try not to buy veggies or herbs which are not in season so I like to keep it simple with some good old British kale πŸ˜‰
If you have any vegan cheese on hand please go ahead and sprinkle on top or just go crazy with nutritional yeast!

Ingredients:

1/3 cup of walnuts
2 cups or raw kale destemmed
2 tablespoons of nutritional yeast + extra to sprinkle on top
2 tablespoons of lemon juice
1 clove of garlic- crushed
a generous glug of extra virgin olive oil
1 teaspoon of white miso paste (optional but adds a bang of flavour)
salt to season

pasta of your choice – I have used green peas and quinoa pasta but any pasta will work

Place the destemmed kale in a large bowl and cover it with some boiling water. Let it sit for less than a minute until it starts to wilt. You still want to keep a bright green so don’t let out sit in the boiling water for too long. Place the blanched kale in a food processor with all the remaining ingredients. Blitz and scrape the sides from time to time until you have a creamy kind of consistency. Depending on the thickness desired add more olive oil or splash of water.

Cook the pasta according the cooking instructions. Drain it and place it back in the pan with a drizzle of olive oil (prevent from sticking). Add in the pesto and mix it all together.

I like to serve mine with some extra nutritional yeast and some rocket on the side.

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