2 – 4 people
- 1 bunch Kale, trimmed, chopped
- 1 cup packed basil leaves
- ½ cup packed parsley leaves
- 4 cloves garlic
- Zest and juice of 1 lemon
- ¼ cup Cobram Estate Classic Extra Virgin Olive Oil, plus 1 Tbsp
- ¼ cup walnuts, chopped
- ½ cup shredded parmesan, plus 1 Tbsp
- Salt and Pepper
- 300gm Coles mini pasta shells
- In a food processor add the kale, herbs, garlic, parmesan, walnuts, lemon zest and juice and pulse to combine. Scrape down the sides and blitz on low while drizzling in the EVOO. Season with salt and pepper and blitz again to combine.
- Cook pasta as per packet instructions to al dente, strain and leave a small amount of water in the pot. Transfer the strained pasta back into the pot and spoon in ½ a cup of pesto and toss to combine. Divide into serving bowls, top with extra pesto, parmesan cheese and lemon if desired.
Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Dolcetto
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