Give this green Kale Pesto Pasta recipe a chance. You won’t regret it, it’s ready in 15 minutes.
Pesto is an Italian sauce, an original dish from Genoa. Traditionally the ingredients are crushed using a mortar and pestle. You can do this too or you can use a food processor instead.
The original recipe for pesto uses pine nuts, but I replace it with cashews, as they are a lot much cheaper. I did both versions and the taste is similar. Cashews are a lot easier to find and not that pricey. Also, the original recipe is not vegan and has Parmesan cheese. This can be easily replaced with nutritional yeast.
Also the original recipe uses basil instead of kale and that gives a strong particular flavor. Kale is not that strong as basil and you might want to add some additional herbs, like thyme and oregano for a little taste boost.
I used curly kale. It’s the most common type in supermarkets. In case if you are not familiar with kale, it is a superfood coming from the Brassica family, like cauliflower or broccoli. Kale is full in vitamins and minerals. You can also replace it with spinach or chard.
Equipment you’ll need:
- food processor
If you like this, you should also try the Basil Cashew Pesto Pasta recipe.
200 g pasta ( 2 cups) 2 hands kale chopped 1/2 cup cashews 1/4 cup water 2 tablespoons olive oil 2 cloves garlic 2 tablespoons nutritional yeast 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme salt and pepper to taste Step 1: cook the pasta according to the package instructions Step 2: wash and chop the kale ( remove the hard stems) Step 3: add everything except the pasta in the food processor and blend until smooth Step 4: when the pasta is ready, remove the water. Mix the pasta with the pesto Step 5: serve it with more nutritional yeast on top and enjoy
Ingredients
Instructions
