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.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of love....

Serves 3
Desserts

Rhubarb & Strawberry Sponge Pudding

Dessert doesn’t need justification but if anyone asks, this recipe has two of...

Serves 4 - 6
Main courses

ROASTED VEGETABLE GALETTE

Preheat the oven to 180c...

Main courses

KERRYGOLD FISH PIE

Preheat the oven to 200c. Grate the raw potatoes with th...

Main courses

Spinach and feta pie

A hit with all the family, meat-lovers and veggies will polish off this tasty pi...

Serves 4-6
Desserts

Mixed Berry Crumble

Ideal for the predictably unpredictable Irish weather, this is a dessert for all...

Serves 4 - 6
Sides & Nibbles

Roasted Buttery Parmesan Parsnips

Try to find nice small firm parsnips that will have a wonderful almost nutty fla...

Serves 10-12
see more