Kale & Pea Pesto Pasta


Dairy Free / Egg Free


  • 1/2 cup of fresh garden peas
  • 2 tsp pine nuts
  • 1 tsp lemon juice
  • pinch of salt
  • pinch of pepper
  • 1 or 2 kale leaves
  • 3 tbsp olive oil


Make sure you have washed the kale leaves before throwing all the ingredients in the blender.

Whizz away until you get a nice smooth consistency.

And that's all you need to do! Use the pesto on salads, stir through pasta or spread it on your sarnie - you decide. Store the rest in a jar in the fridge for future use. It should keep in a sealed container for 4-5 days.

Recipe taken from 'Frankie Friendly Food' by Frankie Davies. Available to buy from our online shop.

Gracie CrakeComment