Kale Pesto Pasta and PSB

Recipe by Marta

Homemade pesto is surprisingly quick, easy and delicious. The main tool you need is a food processor or blender. Use whatever seeds or nuts you have in your pantry, or whichever kale you like for the pesto! We've added some purple sprouting broccoli on the side. This is a really quick meal made in less than 20 minutes that we often enjoy.

Ingredients for the pesto:

A bunch of any type of kale (this one was red russian) - the fresher the better
50 grams of walnuts or sunflower seeds
1 garlic clove or a bunch of wild garlic
Juice of half lemon
6 tablespoon extra virgin olive oil
1 teaspoon of nutritional yeast or 20 grams grated hard cheese (optional)
Pinch of salt

Method:

Toast the nuts or seeds a little in a dry frying pan, careful not to burn them.
Clean the kale, remove the stalks and roughly chop.
Put the kale in the blender with the toasted nuts or seeds, the garlic, olive oil, lemon juice, pinch of salt and the nutritional yeast or grated cheese.
Blend it and add salt to taste.

Boil your pasta of choice.
Steam quickly the PSB, 3-4 minutes will be enough to cook it but also keep it crunchy.
Once the pasta is cooked and drained, place it back in the pot with a few teaspoons of the pesto, mix well and then you can plate it,

Tips:

Store in a sealed container in the fridge for a few days.
Swap the PSB for another veg , roasted, steamed or raw. Maybe some more kale, courgettes, tomatoes or squash.