3 ingredient pesto-style sauce that works for so many dishes. The recipe is for 1 portion of pasta but it is easy to scale up for company or leftovers. The pesto can also be dolloped onto a chicken breast and baked! Soooo good!
- Kale – 1 large handful, woody stalks removed (also works with spinach and broccoli)
- Garlic – 1 clove, peeled
- Cashews – 1 large handful (any nut will work here – pick your favourite!)
- Olive oil – 1 teaspoon
- Salt and pepper
- Pasta – any type, see serving size on packet
- Tomatoes – 3, chopped
- Sweetcorn – 2 tablespoons
- Spinach – 1 small handful
- Cheese – optional, grated
Bring a pan of water to the boil and add the kale. After 2-4 minutes the leaves will be soft but not fully wilted. Remove from the water with tongs and place in a blender. Reserve the water to boil the pasta in.
Add the garlic, cashews olive oil and seasoning to the blender with the kale. Blend into a pesto paste consistency. If it is too thin, add more nuts. If it is too thick, add a little of the reserved water.
Meanwhile, boil the pasta as per instructions, in the reserved water.
Once the pasta is cooked, drain the pan and stir the pesto into the pasta. Replace on the heat, to warm the pesto through, and fully coat the pasta. Add the vegetables and stir to incorporate. I add fresh veggies to this recipe so that they balance out the rich flavour of the sauce. Feel free to experiment with what you can add to the sauce. Roasted Mediterranean veggies would also go well.
Serve immediately with a generous helping of grated cheese.
Well done you! Now sit down and enjoy 🙂