Kale Pasta
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
1 jar of pesto
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Course
Main Course
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Cuisine
Vegan
Kale Pasta
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Who said eating your greens has to be boring? 🥬 This kale pasta transforms the superfood into a crave-worthy pesto that'll make you forget you're actually being healthy – date night dinner that's delicious AND nutritious!
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Ingredients
- 3/4 cup basil discard stems, fresh
- 2 cups kale packed
- 1/4 cup walnuts chopped or hemp seeds
- 3 garlic rough chop, large cloves
- 2 tbsp. lemon juice fresh
- 3 tbsp. nutritional yeast
- 1/2 tsp salt sea salt
- 3 tbsp. olive oil
- 1/2 cup water warm, add 1 tbsp at a time
Instructions
- To a food processor, add the basil, kale, walnuts or hemp seeds (or both), garlic, lemon juice, nutritional yeast, and sea salt and blend until a paste/thicker consistency forms.
- While the processor is blending, stream in the olive oil, 1 tbsp at a time, and scrape down sides as needed. Then begin to add 1 tbsp. of water at a time until you reach your desired consistency. You want it to be pourable so it will incorporate well into pasta or so it can be used as a marinade.
- Adjust your sauce as needed or desired. More lemon for tang, more salt for enhanced flavour, more nutritional yeast for that thick, cheesy consistency and more nuts or seeds for that hearty, rich effect.
Notes
- Pesto will last up to 1 week in a tightly sealed container in the fridge.
- Enjoy with your favourite pasta, use as a marinade or sauce for sandwiches!
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