Lemony Greens Pesto

with Spaghetti

Both children and adults seem to love this simple, zesty pasta. It’s a great way of getting a good hit of greens without really realising it. Serves 2-3 2 cups torn kale leaves,

stems removed 1 cup fresh herbs, plus extra

to serve ( I used basil, thyme and mint) 2 cloves garlic 1 tsp flaky sea salt 1 tbsp cracked

black pepper juice and zest of one lemon 500g gluten-free pasta

( I used Ceres Organics Quinoa Rice Spaghetti) extra virgin olive oil, to serve nutritional yeast flakes,

to serve Place kale, herbs, garlic, salt, pepper and lemon juice and zest in a food processor. Whizz to a paste-like consistency. Cook the pasta in plenty of boiling, salted water according to the packet instructions. Drain and toss with a little olive oil, then place in a large bowl. Add greens pesto to bowl with pasta and combine. Divide pasta into bowls, then drizzle with olive oil and sprinkle with nutritional yeast. Garnish with more fresh herbs, if desired.