recipe

Kale Pesto Pasta

Having trouble finding ways to eat your kale?  This pesto is the best!  The pesto is a combination of two recipes I found here and here, and of course, I substituted out the parmesan cheese.

Ingredients:

  • 2 cups Lacinato kale leaves, inner stem removed
  • 1 cup packed fresh basil leaves
  • 1/2 tsp. sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tsp lemon juice
  • 1/2 cup toasted walnuts
  • 4 cloves minced garlic
  • gluten free pasta of your choice
  • One bag (85 g) of sun-dried tomatoes, chopped

Notes: Some recipes call for you to boil the kale for about 5 minutes before adding it to the pesto mixture.  I actually prefer it uncooked – it makes the pesto a bit spicier, which I like.  You’ll have to experiment and decide which you like better.  Same goes with the garlic – I love the spicy raw garlic in my pesto, but if it’s too strong for you, feel free to sauté it a bit before adding it to the pesto.

Pesto Instructions:

  1. Toast the walnuts.  (Boil the kale and/ sauté the garlic, if you choose to).
  2. Add the kale, basil, and salt to a food processor and blend until smooth.
  3. Slowly add the olive oil as you continue to blend.
  4. Add the lemon juice, toasted walnuts, and garlic and blend until smooth.
kale_pesto.jpg
Kale pesto


Pasta Instructions:

  1. Cook the pasta in boiling water according to box instructions.
  2. Drain the pasta and immediately stir in the pesto.
  3. Garnish each serving with sun-dried tomatoes.
kale_pesto_pasta.jpg
I used buckwheat linguine (yes, it’s gluten-free despite the misleading name). I garnished it with fresh cherry tomatoes instead of sun-dried. Note: why does the dish look so dirty already? Second helping, of course!

3 thoughts on “Kale Pesto Pasta”

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