This is Cam’s favourite way to eat kale. I love getting creative with veggies to satisfy everyone’s taste buds! Let me know if you try it at home (trust me, you should!)
Kale-Pesto Pasta
A delightful kale-pesto pasta that’s easy to prepare and packed with flavor. Perfect for a quick, nutritious meal.
Equipment
Ingredients
Main Ingredients
- 3 cups (201 g) kale
- 1 cup (24 g) fresh basil
- ½ cup (71.5 g) almonds
- ½ cup (118.29 ml) olive oil
- ½ lemon, juiced
- 1 lemon, zested
- 3 garlic cloves
- ½ tsp (0.5 tsp) sea salt flakes
- ½ tsp (0.5 tsp) freshly cracked black pepper
- ½ cup (22 g) nutritional yeast
- 500 g whole wheat pasta
Instructions
- Begin by lightly toasting the almonds on a pan or in the oven, ensuring they don’t burn.
- While the almonds are toasting, wash the kale and basil thoroughly under cold water.
- Add all the ingredients, including the toasted almonds, to a food processor and pulse to create a paste. Aim to keep a bit of texture for a more rustic feel.
- If using a blender, you might need to add a bit of cold water. Alternatively, you can use the pasta water if you’re cooking gluten pasta.
- Once the pasta is cooked to your liking, drain it and mix through the pesto until well combined.
- Add some roasted veggies, a couple of basil leaves, and lemon zest to garnish. If you like, you can also crumble a little bit of vegan feta on top.
