In this recipe we use Kale to create an alternative pesto. The dish is easy to make and contains ALL your 5-a-day.
By adding half an avocado to our kale pesto, you’ll be including a portion of your 5-a-day whilst cutting down on the amount of oil ordinarily used. If you’re looking to cut down on carbohydrates and have a spiraliser, simply replace the traditional penne pasta with courgette ‘spaghetti’ - as well as reducing your calorie intake, you’ll be adding yet another portion of vegetables.
80g kale, stems removed and discarded, leaves finely shredded
Half a large avocado
80g onion, finely sliced
80g purple sprouting broccoli, stems finely sliced, florets left whole
80g mushrooms, sliced
10ml olive oil
1 garlic clove, finely chopped
3 anchovy fillets, roughly chopped
10g pine nuts
Half a red chilli, finely chopped
Zest of half a lemon
A little grated parmesan
Cook the pasta in boiling salted water according to packet instructions.
In the meantime, heat 1 teaspoon of the oil in a small pan and fry the garlic and anchovies for 30 seconds before adding the shredded kale. Cook for about 3 minutes, stirring frequently, until the kale has wilted down. Place in a small blender together with the avocado and pine nuts and blitz to a creamy pesto.
Heat the other teaspoon of oil in the same pan and fry the chopped chilli and onions for 2 minutes before adding the broccoli stems for a further 2 minutes. Add the mushrooms and broccoli florets and when everything is cooked (3-4 minutes), add the lemon zest.
When the pasta is cooked, drain and return to the warm pan. Stir through the kale pesto and mix in the other vegetables. Grate over a little parmesan and serve.
Your 5-a-day done!