Kale Pesto - Healthy Pasta

HilahCooking's picture

May. 25, 2015

This kale pesto recipe is a wonderful way to eat kale and a great fall and winter seasonal pesto to make! Who says pesto has to use basil?!


Kale leaves/Spinach leaves 1 Cup (16 tbs) , stems removed (packed)
Parsley 1/2 Cup (8 tbs) (packed)
Grated parmesan 1/2 Cup (8 tbs)
Garlic 2 Clove (10 gm)
Toasted pecans 1/4 Cup (4 tbs)
Salt 1/4 Teaspoon
Lemon juice 2 Teaspoon
Olive oil 2/3 Cup (10.67 tbs)
Spaghettini/Spaghetti 8 Ounce (for serving)



1.Cook pasta as per package directions. Reserve 1 cup of liquid and drain pasta.


2.In a food processor, combine kale and pecans. Pulse until finely chopped.

3.Add parmesan, garlic, salt, lemon juice, parsley and pulse until coarse paste forms.

4.Add oil until desired consistency is reached.

5.In a large bowl, combine drained pasta, prepared pesto and toss well.


6.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6