Mix up the traditional pesto recipe with this kale style pesto and the kids will not even know they are eating extra vegetables.
- 2 punnets cherry tomatos
- 2-3 Garlic cloves
- 1 tsp olive oil
- 1 tsp caramelised balsamic vinegar
- 400g dried pasta of your choice
- Sea salt
- 1 Burrata knot
- 1 handful basil leaves to serve
- 2 cups kale washed & roughly chopped (steams removed)
- 1 cup basil leaves
- 1/2 cup raw cashews (pine nuts or almonds can also be used)
- 1 garlic clove
- 2 tbsp parmesan cheese
- 1 tbsp lemon juice
- 1/2 cup plus 1 tbsp olive oil
- Sea salt to taste
- Pre heat the oven to 180C (360F).
- Add the cherry tomatoes whole to a small baking dish along with the garlic cloves left whole and lightly crushed. Drizzle over the top with olive oil and the caramelised balsamic vinegar. Bake in the oven for 25-30 minutes at 180C (360F) until the skins are splitting.
- Meanwhile the pesto can be made; add all of the ingredients into a food processor and blitz until it comes together into a smooth creamy paste. Extra olive oil can be added if the paste is too thick. This recipes makes extra pesto that can be stored in the fridge for 4-5 days or frozen.
- Bring to the boil a large pot of salted water and add the pasta in. Cook to the directions on the packet.
- Once the pasta is cooked, drain and add it back into the cooking pot. Remove the roasting tomatoes from the oven and pour the liquid from the base of the tomato roasting dish over the pasta. Add 3-4 tbsp of the kale pesto and stir in to evenly coat the pasta. Add the roasted tomatoes right at the end so they don’t brake up too much.
- Serve in wide bowls with the burrata ripped apart over the top and fresh basil leaves torn.
Serve: 4 people
Prep time: 30 minutes
Cook time: 15-20 minutes