Ingredients
1/2 cup extra virgin olive oil
1 bunch fresh kale, tear stems out and discard
1 bunch fresh basil
20 vine ripened cherry tomatos
4 cloves garlic finely diced
100g parmesan, grated
100g Walnuts, crushed
Salt and cracked pepper, to serve
Optional: To save time can use ready made pesto
Method
Preheat oven to 180deg
Cook pasta according to packet instructions, reserving half a cup of cooking water and set aside.
Place kale and tomato's onto baking tray, drizzle over olive oil, season and place into oven until kale is crispy and tomato's are soft, about 5-8min
Into a blender, pour in 4 tablespoons of oil, add in parmesan, fresh basil and garlic mix. Blend until super smooth. Season to taste with salt and pepper.
Add mixture from the blender and handful of kale leaving some for garnish to pasta and toss until mixed through.
Garnish with crushed walnuts and a whole leaf of kale.