It’s quick and easy and if you don’t like sprouts you can replace them with garden peas insteadin the recipe
- 100g Kale, shredded
- 100g Brussels sprouts, quartered
- 75g Hazelnuts, toasted
- 25g Pine Nuts, toasted
- 85g Pecorino (or Vegetarian / Vegan alternative), grated, plus extra
- 3 Garlic Cloves, crushed
- 125ml Olive oil
- Juice of a lemon
- 400g Spaghetti
Whizz the kale, sprouts, toasted nuts, pecorino and garlic in a food processor.
Gradually drizzle in the oil as you whizz, then add the lemon juice to form a thick paste. Season well. If the mixture is too thick, loosen it with a splash of water.
Cook the spaghetti according to the packet instructions until al dente ( Pasta cooked so as to be still firm when bitten.), then drain and return to the saucepan with 2 tbsp of the cooking liquid.
Toss through the pesto you’ve made, then serve scattered with extra Pecorino.
You can also substitute pecorino for parmesan or extra mature cheddar, or use a Vegan / Vegetarian alternative.
And you can also substitute the pine nuts and hazelnuts for almonds or walnuts.
Matthew Scard-Jones
Head Chef
Recipe from Matt Scard-Jones, who a Feast Demo Chef and is currently is the Head Chef at The Hare at Farndon
