Pesto with Kale, Spinach and Walnuts

Makes: 6 portions
Time: 15 minutes
Age: 12+ months

Ingredients:

150g pasta shape of your choice
120g kale
120g baby leaf spinach
50g walnuts
5-6 basil leaves
2 garlic cloves
3 Tbsp unsweetened Greek yoghurt
2 Tbsp grated Parmigiano cheese
2 Tbsp sunflower oil 
2 Tbsp freshly squeezed lemon juice

Instructions:

• Bring a large pot of water to the boil. 
• Blanch the spinach and kale for 1 minute, remove from the pot with tongs and set aside to cool.
• In the same pot, cook the pasta according to package instructions.
• Meanwhile, squeeze the spinach and kale to get rid of excess water and add them to a blender with all the other ingredients except the Parmigiano.
• Whizz until smooth and creamy. You can add some pasta water to adjust the consistency if too thick.
• Drain the pasta and dress it with the pesto sauce.
• Sprinkle the Parmigiano on top before serving.
• You can store the extra pesto in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)