- 100g cavolo nero(or black kale), washed & dried (discard stalk)
- 30g pine nutstoasted
- 55g Parmesan cheesegrated or 55g nutritional yeast, (if dairy-free or vegan)
- 13-14tbsp. olive oil(1 tbsp. olive oil for frying, if you’re not steaming, 9 tbsp. for blending, 4 tbsp. olive oil for finishing)
- 2 -4pinches sea salt or herbamare
- black pepper
LISA’S TIP - Spaghetti squash looks similar to other winter squash varieties and, when raw, the flesh is the same BUT when cooked, the flesh falls away into spaghetti like-strands - perfect for those who are following a grain-free lifestyle or just fancy a change from regular pasta!
If you aren’t able to find spaghetti squash you can use another vegetable-based pasta (e.g. courgetti) or your preferred alternative and the Cavolo Nero for the pesto can be substituted for kale, or spinach.
Don’t just use the pesto for pasta – it’s also delicious on cooked fish or chicken or just spread on bread (try it on The Little Loaf!)
Don’t throw away the seeds from your spaghetti squash! Separate from any remaining flesh, pop into a sieve and rinse clean, patting dry on a paper towel. Season with your choice of spice (I like cumin or cinnamon) and toast until crisp – a delicious, nutritious alternative to croutons on soup or a salad or just as a snack!