Kale and Walnut Pesto
2 cups (about ½ bunch) chopped kale leaves
⅓ cup chopped walnuts, plus extra to serve
3 garlic cloves
⅔ cup (165ml) extra virgin olive oil
½ cup grated parmesan, plus extra to serve
Whizz the kale, walnuts, garlic and parmesan in a food processor. Gradually add the olive oil until smooth (you may not need the full ⅔ cup of olive oil).
Mix through cooked pasta of your choice (I used Orecchiette). Serve topped with freshly grated parmesan and a sprinkle of finely chopped walnuts.
Serves 4.
