Spaghetti has always always been a favored dinner entree in our home teamed always with plain marinara. There is something very comforting about a plate of spaghetti dunked in hot marinara sauce and topped with melted parmesan. No additions, nothing. The simpler, the better. On cold winter nights, the kids find it as comforting as a pot of Rasam and Alu Fry. This summer I had valiantly decided to grow a herb garden and bought Thai Basil, Sweet basil and mint. The herbs were lovingly tended and spoken to and watered and it was amazing to see them grow and flourish. I had pruned the herbs and decided to make Pesto with the basil. I have a whole mason jar of pesto stacked away for the winter! This recipe is forgiving as you can substitute kale with spinach, collards etc.
1 Bunch Kale cleaned and roughly chopped.
1 Bunch Fresh Basil.
1/4 Cup Pine Nuts.
1/4 Cup Almonds.
3 Cloves Garlic.
1/3 Cup Parmesan.
Zest & Juice of one lemon.
Himalayan Pink Salt.
1/4 Cup Olive Oil.
Spaghetti Pasta/ Angel Hair/ Any pasta of your choice.
2 Zucchini sliced in to half moons/ rolled in to pasta form with a spiralizer.
One Carrot sliced in to half moons/ circles.
- Add the nuts, salt, half the kale, all of the basil and the remaining ingredients in to a food processor and blend with 2-3 Tbsp of Extra Virgin Olive Oil.
- Add the remaining kale and blend again until almost smooth.
- Store the Pesto in an airtight glass jar and you can use this for up to 3 weeks.
- Cook the pasta as per directions with a tsp of salt. Drain but reserve a little of the hot pasta water.
- In a wok, add a spoon of extra virgin olive oil, and slip in the sliced veggies.
- Toss, season with salt and pepper and then add all the pasta.
- Top with as much pesto as necessary and little of the hot pasta water to bring it all together.
- Serve hot topped with grated cheese.
- The Olive Oil in the pesto serves as a natural preservant. When refrigerated it stays fresh for about 2-3 weeks.
- Use this pesto as a spread on Sandwich Bread.
- Add a spoon of basil kale pesto to 1/4 Cup Greek yoghurt to make a cooling dip for Bruschetta.
- No Kale? Thats fine too! Just toss in a bunch of baby spinach leaves or collard greens.