About This Recipe:
Fresh basil pesto is my go to pasta sauce for when I am not in the mood for tomato sauce. I already have my perfect basil pesto recipe on the blog (link here,) but I wanted to experiment with a new kale pesto recipe. You will be surprised at how tasty kale can be when it’s blended with a few other ingredients and seasonings. This recipe is vegan and dairy free, so it’s great to take to a picnic, to the beach, or to work, and can be eaten warm, at room temperature, or cold. I highly recommend the rotini pasta shape because the pesto coats the surfaces very well. Get ready to astound everyone when they find out that this pesto is made of raw kale!
Enjoy!
Ingredients (4 -6 servings)
-1 lb rotini pasta
-1 bunch of kale leaves (about 1 lb)
-1/2 cup pinenuts
-1/2 lemon, juiced
-1/2 cup olive oil
Seasonings
-1/4 tsp garlic powder
-1/2 tsp dried oregano
-1/2 tsp dried basil
-Salt and pepper
Instructions (20 minutes)
1. In a large pot, bring water to a boil and cook the pasta until it is al dente. Drain well.
2. Strip the kale leaves off the stems and add them to a food processor. Add in the pinenuts, lemon juice, and olive oil, and blend until the pesto has formed.
3. Add in the seasonings- the garlic powder, dried oregano, and dried basil, and season liberally with salt and pepper.
4. Toss the pasta and pesto together, and add some of the pasta water if you want a saucier consistency.
The Corporate Cookbook 