Black Kale, Almond & Walnut Pesto Linguini

Hello food lovers,

Black kale, also known as Tuscan or Lacinato kale, may not always get the spotlight, but it's one of the most nutritious leafy greens you can add to your meals. With its deep green, almost black leaves and slightly sweet, earthy flavour, it's a delicious ingredient that becomes wonderfully tender when blended into sauces like pesto.

Beyond its great taste, black kale is packed with health benefits. It's an excellent source of vitamins A, C, and K, which support your immune system, healthy vision, strong bones, and skin. It's also rich in antioxidants that help protect your cells from everyday damage, while its fibre promotes healthy digestion and helps you feel satisfied longer. Black kale also provides important minerals such as calcium, potassium, and magnesium, making it a fantastic addition to a balanced diet.

Today, we're turning this nutrient-packed green into a vibrant pesto with roasted almonds, walnuts, garlic, Parmesan, and extra virgin olive oil. It's a simple way to elevate a bowl of linguini while enjoying all the goodness this incredible leafy green has to offer. Healthy, flavourful, and easy to make—this is comfort food with a nutritious twist.

Ingredients (Serves 4)

• 1 lb (450 g) linguini

• 1 large bunch black kale (Tuscan/Lacinato kale), stems removed and roughly chopped

• 1 whole head of garlic

• ½ cup almonds

• ½ cup walnuts

• ½ cup freshly grated Parmesan cheese

• ½–¾ cup extra virgin olive oil

• Juice of ½ lemon

• 2–3 tbsp heavy cream

• 1 tbsp butter

• ½–1 cup reserved pasta water

• Salt and freshly ground black pepper

Method

1. Bring a large pot of salted (lots of salt) water to a boil.

2. Add the linguine and cook according to the package instructions until al dente.

3. Drain the pasta, reserving 1 cup of the pasta water, and set aside.

4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

5. Add the smashed sliced garlic and sauté for about 1 minute, until fragrant.

6. In the same garlic-infused olive oil, gently fry the almonds and walnuts over medium-low heat until lightly golden and fragrant. Remove and allow them to cool.

7. Place the roasted garlic cloves, almonds, walnuts and black kale in a food processor and blend. This is totally optional, but slowly add some of the garlic-infused olive oil until you have a smooth pesto.

8. Heat a large sauté pan over low to medium heat. Add the pesto and warm it gently, taking care not to let it boil. Gradually stir in the reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky, smooth consistency. Stir gently for about 1 minute—just enough to warm the pesto and lightly cook the kale while preserving its fresh flavour. Avoid overcooking, as this can dull the vibrant green colour and compromise its bright, fresh taste.

9. Add the cooked linguini and toss until well coated. Stir in the butter and 2–3 tablespoons of heavy cream, adding a little more pasta water if needed until the sauce becomes silky and glossy.

10. Taste and adjust the seasoning with salt and freshly ground black pepper.

Serve immediately with extra Parmesan, cracked black pepper, and a drizzle of good-quality olive oil. Garnish with chopped toasted walnuts or almonds for a little extra crunch, if desired.

Optional additions

• Grilled chicken or shrimp for extra protein.

• Sautéed mushrooms for an earthy twist.

• Burrata or fresh mozzarella for a creamy finish.

• Roasted cherry tomatoes for a touch of sweetness.

This pesto also keeps well in the refrigerator for up to 4 days if covered with a thin layer of olive oil, or it can be frozen in small portions for quick weeknight meals.

Bon appétit!