I have a weird relationship with kale.
I know it’s good for me but I only like it in certain dishes. I can’t fully commit to it.
Sometimes I hide it with other flavors. And sometimes I worry it will make me turn into the Jolly Green Giant.
This kale pesto pasta is definitely one such recipe.
The kale gets blended up with olive oil, Parmesan, and walnuts into a smooth pesto that makes a pretty and tasty disguise for a big bowl of carbs. ;)
Of course, you could totally add some extra toppings like more Parmesan (always), Italian sausage, sundried tomatoes, fresh herbs, or chopped walnuts.
If you make this recipe, take a photo and share it on Instagram. I’d love to see it!
Kale Pesto Pasta
- 1 lb (16 oz.) whole-wheat pasta (Make it gluten-free with brown rice noodles.)
- 1/2 c. olive oil
- 1 1/2 t. red wine vinegar
- 1/2 c. walnuts
- 1 garlic clove
- 1/2 c. shredded or grated Parmesan
- 3 packed cups of kale, stems removed
- 1/2 t. salt + more to taste
Extra optional additions & toppings:
- cooked Italian sausage
- fresh parsley or basil
- chopped walnuts
- sundried tomatoes
Cook pasta as directed. While the pasta cooks, combine the other seven ingredients in a blender or food processor and blend until smooth. Takes about a minute or so. If using a blender, I recommend adding the olive oil first, makes it easier to blend. Taste the pesto and add more salt if needed. Once the pasta is done cooking, drain and toss in kale pesto until completely coated. Add additional toppings if desired.
Adapted from Food Network