Courgette, pea & pesto soup
Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Kale pesto
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes enough for 10-12 servings
Skip to ingredients
- 85g pine nuttoasted
- 85g parmesan(or vegetarian alternative), coarsely grated, plus extra to serve (optional)
- 3 garlic cloves
- 75ml extra-virgin olive oilplus extra to serve
- 75ml olive oil
- 85g kale
- juice 1 lemon
- spaghettior linguine, to serve
Nutrition: per serving
- kcal195
- fat20g
- saturates4g
- carbs1g
- sugars0g
- fibre0g
- protein4g
- salt0.1glow
Method
step 1
Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
step 2
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
