Kale Pesto Pasta

This is a great recipe that the kids can join in with to get them eating their greens. If children are involved in the preparation of the food we’d like them to eat, it’s more likely they’ll be more inclined to eat the finished product, even if there are veggies in the dish!


Kale – big handful, washed & dried

Olive Oil – ¼ cup

1 clove garlic

Sunflower Seeds – ¼ cup

Pinch of Salt n Pepper

Parmesan – ¼ cup or to your taste


Using a pestle and mortar or a food processor, add all ingredients and crush/process to combine until a paste forms. If you find the paste isn’t coming together, add some more olive oil.

In a saucepan of salted, boiling water, cook your favourite pasta (linguine or spaghetti are traditional with pesto). Once the pasta is ‘al-dente’, reserve 1 cup of the cooking liquid and then strain the pasta in a colander. Return the strained pasta to the saucepan, adding the pesto and stir to combine over a medium heat for 2-3 minutes. If the pesto is not combining well enough to coat the pasta, add some of the pasta water a little at a time until you’re happy with the consistency of the sauce and how it’s coating the pasta.

Serve with more fresh Parmesan and a drizzle of olive oil and enjoy!

**If you or your children don’t have nut allergies, adding in some cashews or walnuts to the pesto before turning it into a paste would create a creamier texture and also, pine nuts can replace the Sunflower seeds if desired**