I felt like sun-dried tomato pesto pasta today and I want the kids to eat more greens, so I made this sun-dried tomato and kale pesto. I added some chickpeas to make it even more nutritious and filling and because chickpeas go great with so many things. I don’t know about other kids, but my kids will eat anything if it’s on pasta! But you could also serve this pesto mixed with grains, baby potatoes, beans or lentils.
Serves about 6 people
500g wholegrain pasta
1 jar of sun-dried tomatoes in oil (about 280g, before draining)
1 clove of garlic
About 70g pine nuts (or other nuts like cashews or walnuts)
Juice of 1 lemon
2 big handfuls of kale
1 tbsp of nutritional yeast (optional but adds a nice flavour)
Sea salt (optional)
1 tin of chickpeas
Put the pasta on to cook according to package instructions.
Drain the jar of sun-dried tomatoes. I left a little bit of oil on them. (If you want to make this oil-free, you could use sun-dried tomatoes without oil, and soak them in some warm water first).
Peel the clove of garlic, juice the lemon and remove the tough stalks from the kale. Add the tomatoes, garlic, lemon juice, kale, half the pine nuts (or other nuts if using), salt (if using) and nutritional yeast (if using) to a food processor and blend until smooth.
Drain and rinse the chickpeas. When the pasta is ready, drain it and rinse with cold water until it is cool (or leave to cool).
Mix the pasta, chickpeas, pesto, and the remaining pine nuts together well. (If you are using different nuts, you could chop them first, and you can toast them first if you like.) Serve at room temperature or chilled.