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Lunch
Kale & Basil Pesto with Pasta
Recipe

10 INGREDIENTS • 7 STEPS • 20MINS

Kale & Basil Pesto with Pasta

4.3
3 ratings
Editor's Choice
Editor's Choice
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.
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Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
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.
20MINS
Total Time
$0.84
Cost Per Serving
Ingredients
Servings
12
US / Metric
Kale
1 bunch
Kale
Fresh Basil
1 bunch
Fresh Basil
Pine Nuts
1/4 cup
Pine Nuts, toasted
Roasted Almonds
1 cup
Roasted Almonds
Garlic
2 cloves
Garlic
Parmesan Cheese
3/4 cup
Parmesan Cheese, roughly chopped
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Lemon
1
Large Lemon
or 2 Small Lemons
Sea Salt
to taste
Sea Salt
Pasta
1.1 lb
Pasta
Nutrition Per Serving
VIEW ALL
Calories
319
Fat
16.1 g
Protein
10.2 g
Carbs
34.3 g
Add to plan
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Kale & Basil Pesto with Pasta
Save
author_avatar
Gather & Feast
Hi, I'm Ashely! I love to create wholesome and nutritious recipes using natural ingredients and fresh in-season produce. My hope is to encourage you to gather and feast with the ones you love.
http://gatherandfeast.com/
Cooking InstructionsHide images
step 1
Remove the stalks of the Kale (1 bunch) and roughly chop it.
step 1 Remove the stalks of the Kale (1 bunch) and roughly chop it.
step 2
Add half the chopped kale, Fresh Basil (1 bunch), Pine Nuts (1/4 cup), Roasted Almonds (1 cup), Garlic (2 cloves), Parmesan Cheese (3/4 cup), and Extra-Virgin Olive Oil (1/3 cup) into a food processor.
step 2 Add half the chopped kale, Fresh Basil (1 bunch), Pine Nuts (1/4 cup), Roasted Almonds (1 cup), Garlic (2 cloves), Parmesan Cheese (3/4 cup), and Extra-Virgin Olive Oil (1/3 cup) into a food processor.
step 3
Add the zest and juice of the Lemon (1) to the food processor along with the Sea Salt (to taste) and blend until smooth.
step 4
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.
step 4 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.
step 5
Stir a few tablespoons of pesto through your favorite Pasta (1.1 lb) or spread on toast with fresh tomato.
step 5 Stir a few tablespoons of pesto through your favorite Pasta (1.1 lb) or spread on toast with fresh tomato.
step 6
Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 to 2 weeks.
step 6 Place the left over pesto into an airtight jar or container and store in the fridge for up to 1 to 2 weeks.
step 7
Enjoy!
step 7 Enjoy!
Tags
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Lunch
Shellfish-Free
Vegetarian
Pasta
Italian
Spring
Summer
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