Penne Pasta with Kale Pesto
A delicious, quick and easy vegetarian meal.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
4 C (1L / 160 g) kale, chopped
¾ cup (180 ml / 100 g) pecan nuts, toasted
½ cup (125 ml / 50 g) Gruyere cheese, finely grated + extra to serve
4 tsp (20 ml) lemon juice
½ tsp (2.5 ml) salt
1 C (250 ml) Westfalia Garlic Flavoured Avocado Oil
400 g penne pasta, cooked
handful basil leaves, to serve
Place the kale, pecan nuts, Gruyere cheese, lemon juice, salt, pepper and two thirds of the Westfalia Garlic Flavoured Avocado Oil in a food processor. Blend until fine. Whisk in the remaining oil.
Toss spoonfuls of the pesto through the warm, cooked pasta. Add as much pesto as you like. Keep the remaining pesto in a sterilised jar in the fridge for up to 5 days. Use as needed.
Scatter the diced avocado and extra grated Gruyere cheese over the pasta and garnish with basil leaves.
Tip: To sterilise jars – wash the jars and lids in warm soapy water and dry upside down on a clean kitchen towel. Place the jars and lids on a baking tray with the open sides facing up and place in a pre-heated oven at 160 °C for 15 minutes. Fill and seal with a lid.