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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!