Jack Monroe's kale pesto pasta recipe

This nut-free pesto is a delicious way to eat kale - serve it with creamy spaghetti and crunchy breadcrumbs

Kale is packed with antioxidants and nutrients, and is up there among my favourite greens. Try using it in this lovely nut-free pesto.

Kale pesto

(Serves 10) 20p a portion
200g kale, washed, 75p
1 chilli, sliced, 8p
80g grated strong hard cheese, 92p
150ml sunflower oil, 20p
30ml lemon juice, 7p
150ml water

Spaghetti with kale pesto and lemon chilli breadcrumbs

(Serves 2)42p a portion
150g spaghetti, 9p
1 slice of bread, 3p
1 chilli, sliced, 8p
15ml lemon juice, 4p
2 portions kale pesto, 40p (see above)
50g soft cream cheese, 20p

Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. Store in a clean, sealed jar with oil on top to preserve.

Cook the pasta and grate the bread into crumbs into a small frying pan. Add the chilli and lemon juice and toast on a medium heat for a few minutes until golden.

When the pasta is cooked, drain and stir the pesto and cheese through to coat generously, and top with the breadcrumbs.

Jack's tip

Make your pesto in a batch and keep it in the fridge for a week, or freeze portions in an ice-cube tray for some quick, easy dinners.

• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.

Photo: Jack Monroe's kale pesto pasta. Photograph: Graham Turner for the Guardian