Creamy Kale Pesto with Egg Fettuccine

Cook time 20 minutes
Servings 2


250g egg noodle fettuccine

½ cup sunflower seeds, toasted

¼ cup pistachios, de shelled

1 cup kale, chopped

½ cup rocket

2 garlic cloves, sliced finely

¼ cup extra virgin olive oil

1 tbsp tahini

¼ cup pecorino or parmesan, grated

Salt & pepper

2 tbsp cream

Splash of cold water

Creamy Kale Pesto with Egg Fettuccine


Into a pot of boiling salted water, add the pasta and cook as per packet directions.

In a food processor, combine sunflower seeds, pistachios, kale, rocket, and garlic with a splash of water. Pulse until the sunflower seeds and pistachios are finely chopped and resembles a dry paste. With the motor running, slowly add half of extra virgin olive oil.

Remove the lid and add tahini and pecorino and place lid back on and pour in remaining extra virgin olive oil until smooth. Season pesto with salt & pepper.

Once pasta is cooked strain and place back into pot.

Pour pesto over pasta with the cream and gently mix together.

Season with salt & pepper and serve.