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)
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.