Kale Pesto Pasta (Vegan)

I was “stumbling” the other day and was led to a website called Roots and Seeds. I started poking around and was finding the best looking recipes! It was when I came across this one for kale pesto that I stopped what I was doing and made it that night. I’ve made it several times since. I had been waiting impatiently for our kale to grow large enough for this meal, and with all the sun we’ve had lately that happened sooner than I thought!


The kale in this recipe is only slightly wilted, leaving a lot of the nutrients in the greens. Kale is so freaking good for you it’s not even funny. This recipe is super easy to whip up and with only 8 ingredients it’s surprisingly delicious. If you are not concerned about the whole vegan thing, feel free to add parmesan at the end.

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Kale Pesto Pasta

  • 1 head kale, cleaned with stems removed
  • ¼ cup toasted pine nuts or walnuts (I used walnuts)
  • 3 small shallots, peeled
  • 4 cloves garlic, peeled
  • 1/3 cup olive oil
  • 1 package brown rice pasta (I used Trader Joe’s Organic Brown Rice Fusilli)
  • Salt and pepper to taste
  • Juice of ½ lemon


In a small frying pan, toast the nuts over low to medium heat, stirring continuously to avoid burning. Remove from heat when nuts are toasted and set aside.

In a sauce pan, boil water and then add the garlic and shallots, boiling them for 3 minutes.

Add the kale and allow to simmer for 10 seconds.

Remove kale, shallots and garlic with a slotted spoon and add to a food processor. (Don’t worry about draining water off the leaves – the excess water will add a needed liquid)

Add nuts, olive oil, lemon juice and salt and pepper to the food processor and pulse until smooth.

In the water that was used for boiling kale, garlic and shallots, add the brown rice pasta and cook according to package directions.

Drain and combine with kale pesto.



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