![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Spaghetti with kale and brussels sprout pesto
- Published: 31 Jan 14
- Updated: 18 Mar 24
The kale and sprouts in this spaghetti recipe can easily be substituted for other brassicas, such as broccoli or cavolo nero.
![Spaghetti with kale and brussels sprout pesto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/448504-1-eng-GB_spaghetti-with-kale-and-brussels-sprout-pesto-768x1005.jpg)
Ingredients
- 100g kale, shredded
- 100g brussels sprouts, quartered
- 75g hazelnuts, toasted
- 25g pine nuts, toasted
- 85g pecorino (or vegetarian alternative), grated, plus extra
- 3 garlic cloves, crushed
- 125ml olive oil
- Juice of a lemon
- 400g spaghetti
Method
- Whizz the kale, sprouts, toasted nuts, pecorino and garlic in a food processor. Gradually drizzle in the oil as you whizz, then add the lemon juice to form a thick paste. Season well. If the mixture is too thick, loosen it with a splash of water.
- Cook the spaghetti according to the packet instructions until al dente, then drain and return to the saucepan with 2 tbsp of the cooking liquid. Toss through the pesto you’ve made, then serve scattered with extra pecorino.
- Recipe from February 2014 Issue
Nutrition
- Calories
- 825kcals
- Fat
- 48.1g (8.8g saturated)
- Protein
- 25.3g
- Carbohydrates
- 74.1g (5.5g sugars)
- Fibre
- 8.3g
- Salt
- 0.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter