Kale & Basil Pesto Pasta
This vibrant, nutrient-packed pesto blends fresh kale, fragrant basil, and creamy Parmesan for a flavorful twist on a classic. Tossed with your favorite pasta, it’s a perfect balance of hearty greens and bright, herbaceous notes.
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Ingredients
- 12 oz Pasta (rigatoni, spaghetti, or your choice)
- 2 cups Kale leaves
- 1 c fresh basil leaves
- 1/3 cup Toasted pine nuts (or walnuts)
- 1/2 cup Grated Parmesan cheese
- 2 cloves Garlic
- 1/2 Lemon
- 1/2 cup Extra-vigin olive oil, plus more as needed
- to taste salt & freshly ground black pepper
- 1/2 cup Reserved pasta water
Instructions
Cook the Pasta – Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Blanch the Kale – While the pasta cooks, bring a small pot of water to a boil. Add kale leaves and blanch for 30 seconds, then immediately transfer to an ice bath to retain color. Drain and squeeze out excess water.
Make the Pesto – In a food processor, blend the kale, basil, pine nuts, Parmesan, garlic, and lemon juice until finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
Toss & Serve – In a large bowl, combine the drained pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats the noodles evenly. Adjust seasoning if needed.
Garnish & Enjoy – Serve with extra Parmesan, a drizzle of olive oil, and freshly cracked black pepper. Enjoy warm or at room temperature.
Tips
Swap pine nuts for almonds, cashews, or sunflower seeds for a budget-friendly option.
Add red pepper flakes for a bit of heat.
Store leftover pesto in an airtight container in the fridge for up to 3 days or freeze for longer storage.