Servings
Font
Back
0.0 from 0 votes

Kale Pasta

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 1 jar of pesto
Course: Main Course
Cuisine: Vegan

Ingredients

  • 3/4 cup fresh basil discard stems
  • 2 cups packed kale
  • 1/4 cup chopped walnuts or hemp seeds
  • 3 large cloves garlic rough chop
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. nutritional yeast
  • 1/2 tsp sea salt
  • 3 tbsp. olive oil
  • 1/2 cup warm water - add 1 tbsp. at a time

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!