Think you don’t like kale? This pesto will change your mind. Blended with toasted nuts, sharp Parmesan, and bright lemon, the kale transforms into a silky, savory sauce that clings to every strand of pasta.
Superfood Base
20 Minutes
Nutrient-Dense
The Pesto Ingredients
- 2 cups Fresh Kale (stems removed)
- 1/2 cup Toasted Walnuts or Pine Nuts
- 1/2 cup Grated Parmesan Cheese
- 2 cloves Garlic (peeled)
- 1/2 cup Extra Virgin Olive Oil
- 1 tbsp Lemon Juice + Zest
- 1/2 tsp Salt & Black Pepper
The Pasta Base
- 12 oz Spaghetti or Fusilli
- 1/2 cup Reserved Pasta Water
- Red Pepper Flakes (optional)
Preparation Steps
- Boil the Pasta: Cook your pasta in a large pot of heavily salted water until al dente. Crucial: Reserve 1 cup of the starchy pasta water before draining!
- Toast the Nuts: While the pasta boils, lightly toast your walnuts or pine nuts in a dry pan for 2-3 minutes until fragrant. This removes the “raw” taste and adds depth.
- Blend the Pesto: In a food processor, pulse the kale, toasted nuts, garlic, Parmesan, lemon juice, and salt. While the processor is running, slowly drizzle in the olive oil until smooth.
- Emulsify: Add the hot pasta back into the pot. Pour in the kale pesto and 1/4 cup of the reserved pasta water. Toss vigorously—the starchy water helps the pesto turn into a creamy sauce.
- Garnish: Serve immediately with a sprinkle of red pepper flakes, extra lemon zest, and a drizzle of olive oil.
Chef’s Pro-Tip: To keep the pesto a vibrant green, blanch the kale in the boiling pasta water for just 30 seconds before blending, then shock it in ice water. This “locks in” the chlorophyll!
