Kale Pesto Pasta {Vegan}

I decided to buy kale this past week.  Admittedly, I have never really given it much of a chance.  In fact, only one recipe appears on The Veg Life! using kale thus far and that was my Harvest Salad with Pumpkin Vinaigrette.  So I thought it was time to give it another go and was contemplating making kale chips.  When that didn’t happen, I had to come up with something to use it in so it didn’t go to waste.  And then I turned it into pesto!

Kale Pesto Pasta

This Kale Pesto Pasta uses few ingredients.  Aside from the kale, I added garlic, walnuts, olive oil, vegan parmesan, lemon juice, salt and pepper.

I began by trimming the stems of the kale and thoroughly washing in a salad spinner.  You want it really dry.  Then I began pulsing the kale a few times to break it down a bit and make some room to add the remaining ingredients.  Everything goes in together except the oil.  I drizzle that in last as the processor is running so that I can gauge how much I need.  I’ll also be using some of the starchy pasta water to thin it out later on.

Kale Pesto Pasta

I used spaghetti here, but you could use any pasta you have on hand.  I first tossed the pesto with the pasta to see if I needed additional liquid.  I only needed a couple of tablespoons of pasta water and it was just perfect!  You can top with more of the vegan parmesan or using a microplane, grate the walnuts.  If you can’t find (or don’t want to use) the  vegan parmesan, you can use nutritional yeast or omit all together.

Kale Pesto Pasta

I honestly wasn’t to sure how I’d like the kale pesto, but it was really good.  I thought it had more of a broccoli taste this way which I am totally ok with 🙂  Serve with a lemon wedge and enjoy!

Kale Pesto Pasta

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Kale Pesto Pasta {Vegan}

Author Veg Life Staff

Ingredients

• 1 big bunch of Kale trimmed to remove the stems, washed and spun dry
• 1 clove of Garlic
• 1/4 C Walnuts
• 1 Lemon
• 1/4 C Vegan Parmesan you could also use nutritional yeast here, such as GO Veggie! plus more for topping
• Olive Oil
• Pasta of your choosing I used spaghetti
• Salt & Pepper to taste

Instructions

• Remove the kale leaves from the stem, wash and spin dry.
• In the bowl of a food processor, pulse the kale leaves a few times to make room for the other ingredients.
• Add the garlic and walnuts. Pulse a few times to break down prior to adding any liquid.
• Add the vegan parmesan and lemon juice.
• Once combined, drizzle in the olive oil until it comes together. Remember you can thin it a bit more using some of the starchy pasta water.
• Cook pasta to package instructions and drain, reserving about a cup of the pasta water.
• Combine the pesto with the pasta and add some of the reserved water if needed to create a sauce.
• Top with additional vegan parmesan, or you could grate some of the walnuts.
• Serve with a lemon wedge.
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