Who doesn’t like Pesto? We love it stirred in soup, tossed through pasta and baked in the oven inside giant earthy field mushrooms.
These days the variations from the traditional green genovese variety are endless and today our niece, Catherine Kidd, from Catherine Kidd Nutrition is about to introduce us to another…
 Traditional pesto, full of cheese, is pretty high in the unhealthy fats. But take out the cheese and use nuts and herbs with a strong flavour and a creamy avocado et voila! You have a punchy pesto that is high in good fat, so much better for your heart. This recipe also uses kale to bulk out the pasta whilst you cut down on calories and get in some extra veg. Its yummy too…
Serves 4.


  • 50g walnuts
  • 40g chives
  • 40g parsley
  • 150ml olive oil
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1 avocado
  • Salt and pepper, to taste
  • 2 cups dried pasta
  • 4 large handfuls of curly kale


  1. Blitz together the nuts, herbs, olive oil, garlic and lemon juice.
  2. Season with salt and pepper to taste
  3. Cook the pasta according to packet instructions in lightly salted water.
  4. Three minutes before the end, add the kale. Cooking the pasta and kale together means less washing up!
  5. Drain the pasta and kale, then stir in the pesto until heated through
  6. Tuck in!
To find out more about what Catherine is up to why not visit her website, follow her on Twitter or Facebook.
Catherine is a registered Dietitian and Nutritionist, specialising in maternal, infant and childhood nutrition. She believes that having a healthy family is crucial to having a happy family. Through workshops and 1-to-1 consultations, Catherine educates and motivates people to improve their diet and that of their families.