A creamy and tasty pesto made from nutritious kale and walnuts.
Ingredients for 4 portions
- Whole grain pasta 320 g
- Lacinato kale 1 bunch
- Walnut halves 20 g
- Extra virgin olive oil 2 tbsp (20 ml)
- Salt to taste
Clean and de-rib the kale.
Bring a pan of lightly salted water to the boil, add the kale, and cook for 10 minutes.
Drain, but do not squeeze, and transfer to a blender. Set aside the cooking water.
Coarsely chop the walnuts and toast them in a non-stick pan.
When they are fragrant, add the walnuts to the kale and purée until smooth.
Continue blending, adding the oil and seasoning. Pour the pesto into a large bowl.
Cook the pasta in the cooking water.
Drain and add to the pesto, mixing well, with a drizzle of olive oil.
0.129kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.