Whether you’re a fan of kale or not, you’ll love this flavorful and satisfying Kale Pesto recipe. It’s easy to prepare, good for you, and perfect to serve with a fresh salad.
What Is Pesto?
Pesto is a green sauce first created in Genoa and commonly served over different types of pasta. While it’s traditionally made with pine nuts, grated cheese, and a few other ingredients, you can make your version of it using this Kale Pesto recipe.
Yes, it includes kale as a primary ingredient. Even if you don’t like kale, you can still enjoy this delicious meal because the vegan homemade pesto sauce has an excellent taste. You can serve it over your favorite type of pasta.
Ingredients to Make the Kale Pesto
- Kale. Rip the kale leaves into pieces before you add them to the food processor.
- Pasta. You’ll need a one-pound package of pasta for this dish.
- Walnuts. The walnuts bring the flavor to the pesto sauce that you’ll create from scratch.
- Garlic Clove. You’ll only need one garlic clove to enhance the taste of the sauce.
- Lemon Juice. Bring a slightly acidic, citrus-like taste to your pesto by adding lemon juice to it.
The other ingredients include capers, sea salt, black pepper, and extra virgin olive oil. You can use traditional olive oil if you don’t have extra virgin olive oil. However, it’s best to use extra virgin olive oil because it isn’t as processed.
How many servings does the recipe make?
When you follow this recipe for vegan Kale Pesto, you’ll have enough for six servings. Each serving contains only 205 calories, making this dish the perfect light, healthy, and flavorful meal for lunch or dinner.
How long will it take to prepare the Kale Pesto pasta?
The Kale Pesto dish is an easy one to make. You’ll spend roughly 15 minutes preparing the ingredients and another 15 minutes cooking everything. You can have this flavorful meal ready to serve within 30 minutes.
Do I need to use fresh garlic?
Yes, you’ll need to use fresh garlic for this recipe. You will add the garlic clove to the food processor with the other ingredients. When you add the whole clove of garlic, it brings more flavor to the homemade pesto sauce that you’re creating. It is best to roughly chop the garlic clove before adding it to the food processor.
Can I use bottled lemon juice?
While adding lemon juice to this recipe, it’s always best to use fresh juice from a whole lemon. However, if you don’t have lemons at home, you can use bottled lemon juice to add that acidic touch to the sauce or substitute it with apple cider vinegar.
How do I store the Kale Pesto?
You can store the sauce in one container and your pasta in a separate container when you have leftovers. Put the containers in the fridge to keep the ingredients fresh for up to five days. It is usual for the pesto to oxidize a little bit on the top layer. To prevent it, you could drizzle olive oil on top.
Here are some tips and tricks on how to do the best vegan kale pesto
- Always choose the best ingredients: the freshest kale and the most delicious walnuts.
- Also, when choosing your olive oil, make sure you have one 100% olive oil and cold press.
- I like adding the kale leaves first with the garlic clove, walnuts, and salt to the food processor container. Then I give it a pulse until everything is finely chopped.
- Then I start the food processor at a low speed and add the rest of the ingredients. Finally, I like to add olive oil gradually.
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- Pasta 1 package of 454 grams. 1 lb.
- 2 cups kale leaves torn into pieces
- 1/3 cup walnuts
- 1 garlic clove
- 2 -3 tablespoons lemon juice
- 1 teaspoon capers
- black pepper
- a pinch of sea salt
- 1/2 cup extra virgin olive oil
- Follow directions from the pasta package to cook it.
- While the pasta is boiling, add to the container of a food processor all ingredients except olive oil. Cover and pulse repeatedly until everything is chopped.
- Turn on the food processor and add the olive oil while the processor is running.
- Check salt and pepper, adjust if necessary.
- When the pasta is al dente, drain but keep a cup of water in which it was cooked.
- Add tablespoon by tablespoon of pesto to the pasta until it is all covered. Then add the water you reserved, the water will absorb and the pasta will be creamier. Do not worry if it does not absorb immediately, it will absorb eventually.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.