Ingredients

Directions

  1. Bring two saucepans of water up to a boil with a pinch of sea salt.
  2. Blanch the kale in boiling water for 3-4 minutes, refresh under cold water and drain well.
  3. In a blender add the kale, brazil nuts and olive oil blend to a smooth paste.
  4. Cook the linguine following the on pack instructions reserving some of the pasta water, drain and add back to the pan with the kale pesto, butter and a splash of the pasta water over a medium heat. Stir to coat well and serve immediately.
  5. Garnish with chopped brazil nuts and grated parmesan if desired.

explore our

Similar Recipes

Baking

Blueberry Muffins

The classic muffin. Breakfast fit for a king or a well-deserved treat at the end...

Serves 12 - 14 Muffins
Seasonal

Cranberry and Stuffing Christmas Crackers

This recipe makes 8 of Shane Smith's cranberry & stuffing Christmas crackers...

Baking with Kids

Spiced Toffee Apple Cake

Shane Smith's spiced toffee apple cake serves 10-12. Preheat your o...

Sides & Nibbles

Roasted Carrots with Herby Butter

A brilliant way to serve carrots on Christmas Day for large numbers as they need...

Serves 10-12
Seasonal

Stain Glass Window Cookies

This recipe makes 20 of Shane Smith's stain glass window cookies. P...

Main courses

Salmon Fillets with a garlic, herb and citrus butter

Salmon and lemon were made for each other. Add fresh garlic with some herbs and...

Serves 4
Starters

Field mushroom soup with crunchy garlic croutons

Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...

Serves 4-6
see more