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Method
Step 1 of 5
Starting off by cutting Sustenir Malaysia Kinky Kale into chunks followed by removing stems from basil leaves and setting aside. Peel the skin of 3-4 cloves of garlic.
Step 2 of 5
In the meantime, roast the pine nuts in the oven by spreading on a baking sheet at 150°C for 10-15 minutes until it turns golden brown.
Step 3 of 5
Next, place all the pesto ingredients including ½ cup of nutritional yeast, into a food processor or blender. Add 2 tablespoons of lemon juice into the pesto or adjust the amount to your taste. Process or blend until small chunks and then start trickling in olive oil while the motor is going.
Step 4 of 5
Boil a large pot of water to boiling point, and cook 1 packet of Barilla spaghetti until al dente.
Step 5 of 5
Finally, transfer the spaghetti into a serving bowl and mix the pesto sauce until all is well coated.
Tips
1) Add pasta water for a silky finish!
2) You can store leftover pesto sauce in the fridge for future use.
Ingredients
1) 125g Sustenir Malaysia Kinky Kale
2) 50g Basil leaves
3) ½ cup Nutritional yeast
4) 100g Pine nuts
5) A few cloves of Garlic
6) ¼ tsp extra virgin olive oil
7) 2 tbsp Lemon juice
8) Sea salt, as needed
9) Black Pepper as needed
10) 1 packet Barilla spaghetti
