Make your own pesto? There’s nothing but advantages. You know exactly what’s in there, you can control how much fat’s in it, and you can pick out the seasonal ingredients that will pack the biggest flavor punch. Your tastebuds will rejoice, as this kale pesto is a delicious spin on the usual basil-based ones. Another bonus? Superfood kale is a homegrown nutritional hero. Your body will be thanking you, and the environment will too when you choose local foods!
Set a pot of water to boil.
Wash the kale and take the leaves off of the stems. Peel the garlic.
Add the kale, parsley, walnuts, garlic, and a pinch of salt to a food processor (or use a bowl and a hand mixer). Mix on high power until a paste forms.
Reduce the speed to medium. Slowly add the olive oil and the water until the kale pesto reaches your preferred consistency. Season to taste with salt and pepper.
As soon as the pasta water is boiling, add a large pinch of salt and the Protein Pasta. Cook for 7 minutes.
Set aside a bit of the pasta water to use later. As soon as the pasta is cooked to al dente, drain.
Now put the kale pesto into the empty pasta pot and use the reserved pasta water to thin it out.
Add the pasta and stir until they are all coated with pesto.
Serve the Protein Pasta with kale pesto. Top with vegan parmesan cheese as desired.
Our TipKale is amazingly healthy, as we all know. But feel free to change up the ingredients to keep this pesto seasonal. Our kale pesto works just as well with baby spinach, basil, arugula (rocket), or carrot leaves.
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