Serves:
150
g
kale
2
small bunch(es) of basil
1
garlic clove
3
tbsp
pumpkin seeds
5
tbsp
extra virgin olive oil
3
tbsp
nutritional yeast
1
lemon(s) (zested and juiced)
350
g
wholemeal spaghetti
Recipe submitted by: Ginevra
Equipment needed: Saucepan, hob, kitchen roll, large bowl and food processor.
Bring a pan of water to the boil.
Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. pat dry with kitchen roll.
Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season with salt and pepper. Add a splash of water, if it’s too thick.
Cook the pasta following pack instructions, then toss with the pesto. Serve and enjoy!
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