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Kale Pesto Spaghetti

Swap basil for kale for a tasty alternative to traditional pesto. Mix it through pasta and you’ve got yourself a winner!
Difficulty Level: Easy
Serves: 4


Olive oil
4 cloves of garlic, peeled
3 packed cups of kale (about 1 small bunch), leaves torn and stems discarded
1 cup of walnuts
1 lemon, juiced
¼ cup parmesan, grated
500g spaghetti (we used wholemeal)
Salt and pepper
Parmesan cheese, to serve


  1. Make the pesto. In a food processor, or strong blender, add the garlic cloves and process until minced. Then, add the kale, walnuts, lemon juice, parmesan, ¼ cup of olive oil, a sprinkle of salt and pepper, and process. If needed, add more oil or lemon juice until you reach a good consistency
  2. Cook the pasta. Bring a pot of water to boil. Add in the spaghetti and cook until al dente. Remove and drain
  3. Mix and serve. Mix together the pesto and pasta. If too dry, feel free to add a little extra olive oil. Serve hot, topped with parmesan cheese