Kale & Basil Pesto with Pasta

In this pesto recipe, I have added a large bunch of curly kale for added taste and texture. It makes what is normally a light pesto paste a little more substantial. This pesto recipe is also great mixed through a pasta salad, spread on bruschetta or added to a cheese and antipasto board.

Total Time

20min

4.3

3 Ratings

Author: Gather & Feast

Servings:

Ingredients

•

1 bunch

Kale

•

1 bunch

Fresh Basil

•

4 Tbsp

Pine Nuts , toasted

•

1 cup

Roasted Almonds

•

2 cloves

Garlic

•

3/4 cup

Parmesan Cheese , roughly chopped

•

1/3 cup

Extra-Virgin Olive Oil

•

Large Lemon

or 2 Small Lemons

•

to taste

Sea Salt

•

1.1 lb

Pasta

Cooking Instructions

Remove the stalks of the Kale (1 bunch) and roughly chop it.

Add half the chopped kale, Fresh Basil (1 bunch) , Pine Nuts (4 Tbsp) , Roasted Almonds (1 cup) , Garlic (2 cloves) , Parmesan Cheese (3/4 cup) , and Extra-Virgin Olive Oil (1/3 cup) into a food processor.

Add the zest and juice of the Lemon (1) to the food processor along with the Sea Salt (to taste) and blend until smooth.

Add in the second half of the chopped kale and blend again until just blended through. I like to have a few small chunks of kale in mix for texture.

Stir a few tablespoons of pesto through your favorite Pasta (1.1 lb) or spread on toast with fresh tomato.

Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 to 2 weeks.

Enjoy!

Nutrition Per Serving

CALORIES

319

FAT

16.1 g

PROTEIN

10.2 g

CARBS

34.3 g