February 11 2025
Curly kale makes a wonderful pesto – it’s rich and irony with a slight bitter note that we really love. In this recipe for Kale Pesto Pasta with a poached egg and crispy crumbs we’re using sunflower seeds in place of classic pine nuts, but you could use toasted almonds, hazelnuts or cashews instead.
If you’re not eating your pesto straight way, it will keep for several days covered in the fridge.
Serves 2
Ingredients
For the pesto
- 100g fresh curly kale
- 75g parmesan or pecorino cheese
- 50g toasted sunflower seeds
- 1 garlic clove finely grated
- Extra virgin olive oil
- 1 lemon
For the pasta and toppings
- 150g of linguine or spaghetti
- 2 Respectful eggs
- 1 tablespoons of cider vinegar
- 30g course fresh breadcrumbs
- 1 tablespoons of olive oil
- Salt and freshly ground black pepper
Method
1. Start with the pesto.
2. Give the kale a good wash, then strip the leaves from the kale stalks (the tougher stalks can go in the compost).
3. Roughly chop the kale leaves and place them in a food processor with the toasted sunflower seeds. Whizz the kale and seeds to a fine consistency. Add the grated cheese and garlic and pulse again. Add olive oil until you achieve a thick pesto consistency. Season with salt, pepper and a good squeeze of lemon. Spoon the pesto out into a bowl or container.
4. Bring a medium high sided pan of water to the boil. Add the cider vinegar.
5. Twirl a spoon in the water to make a mini whirlpool. Crack the eggs into the simmering whirlpool, turn the heat down and cook for 2 – 3 mins. Remove the eggs carefully with a slotted spoon. Keep warm. Remember: The fresher the egg – the better they poach.
6. Place the breadcrumbs into a medium sized frying pan and set over a medium heat. Add the olive oil and some salt and pepper. Toast the breadcrumbs, tossing them about the pan regularly, until they are crisp and golden. Set aside.
7. Boil the pasta in salted water until it is cooked to your liking. Drain, reserving a splash of pasta cooking water.
8. Return the cooked pasta to the pan, add 4 – 6 tablespoons of kale pesto and set the pan back over a low heat. Add the pasta water and give it all a good stir to heat through. Season the pasta pesto to taste.
9. Heap the pasta onto two warmed plates. Top each plate with a poached egg and scatter over the toasted breadcrumbs. Serve at once.
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