Kale Pesto Pasta with Sourdough Crumb
This kale pesto pasta with sourdough crumb is a vibrant, satisfying pasta dish with plenty of texture and fresh flavour. The pesto is made with toasted walnuts, kale, basil, lemon juice, garlic and extra virgin olive oil, creating a rich green sauce that clings beautifully to pasta. A crisp sourdough crumb finished with lemon zest adds crunch, brightness and a little extra depth to every bowl.
It is a simple recipe, but the small details make it feel special. Toasting the walnuts before blending brings out their flavour, while keeping the pesto slightly textured makes the sauce more interesting than a completely smooth version. The sourdough crumb is quick to prepare and turns golden in just a few minutes, making it an easy topping for this dish and a useful addition to other meals too.
Serve this pasta immediately after mixing it with the pesto so the sauce stays glossy and fresh. The recipe makes two portions of pasta, with extra pesto left over for another meal. Use any pasta shape you enjoy, from spaghetti to rigatoni, and add just enough pesto to coat each piece generously without overwhelming it.
Kale Pesto Pasta with Sourdough Crumb
A bright, nutty kale pesto pasta topped with a golden sourdough crumb. Toasted walnuts, basil, lemon and garlic make the pesto rich and fragrant, while the crunchy topping adds a zesty finish.
Ingredients
-
70
g
walnuts -
2
small garlic cloves -
100
g
kale
weighed after the woody stems have been removed -
30
g
basil
including the stalks - juice of 1 lemon
-
125ml-175ml
extra virgin olive oil -
to serve: 2 portions of pasta
use your favourite shape
Sourdough Crumb
-
65
g
sourdough bread
roughly chopped -
1
tbsp
olive oil -
2
tsp
pine nuts -
1
clove
garlic
minced - zest of 1 lemon
Instructions
-
Preheat the oven to 180°C fan, 200°C, or gas mark 6.
-
Begin with the sourdough crumb. Add the chopped sourdough, olive oil, pine nuts, minced garlic and a pinch of salt and black pepper to a food processor. Pulse until the mixture forms coarse, uneven breadcrumbs rather than a fine powder. Spread the crumbs over a baking tray in an even layer and bake for 5-8 minutes, or until golden, crisp and lightly toasted. Stir through the lemon zest while the crumbs are still warm, then set aside.
-
Place the walnuts on a baking tray and toast them in the oven for 7-8 minutes. Watch them closely, as nuts can catch quickly once they begin to colour. When they are lightly browned and fragrant, transfer them to a food processor. Add the garlic, kale, basil, lemon juice and a generous seasoning of salt and black pepper. Blend while slowly drizzling in the extra virgin olive oil. Stop when the pesto is almost smooth but still has a little texture. Taste and adjust the seasoning, adding more lemon, salt, pepper or olive oil if needed.
-
Cook the pasta according to the packet instructions until done to your liking. Drain the pasta, then return it to the pan or transfer it to a large bowl. Stir through enough kale pesto to coat every piece of pasta evenly, adding a little at a time so the sauce does not overpower the dish. Divide between two bowls, finish with a generous spoonful of sourdough crumb and serve straight away while warm.
Recipe Notes
This recipe makes enough kale pesto for two portions of pasta with some left over. Keep any extra pesto and sourdough crumb in separate airtight containers in the fridge for up to 5 days. The pesto is best stirred before using again, as the oil may settle. Add the crumb just before serving so it keeps its crisp texture.
For the best result, remove any tough kale stems before weighing the leaves, toast the walnuts only until lightly browned, and avoid over-blending the pesto. A little texture gives this kale pesto pasta a fresher, more homemade finish.
If you enjoy this kale pesto pasta with sourdough crumb, try pairing similar fresh, earthy flavours with other vegetable-led dishes such as beetroot risotto.