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This vegan kale pesto recipe is so good, you will want to eat it every day. A truly sensational seasonal kale pesto recipe that you won't easily forget!
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4 from 2 votes

Winter Black Kale Pesto Pasta

This vegan winter kale pesto recipe is so good, you will want to eat it every day. A truly sensational seasonal pesto recipe that you won't easily forget!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Servings: 4 people
Author: Sara @ Gathering Dreams

Ingredients

For the black kale pesto

  • 2 cups (250g) chopped black kale no stems
  • ½ cup (120ml) extra virgin olive oil
  • 1 clove garlic
  • ¼ teaspoon salt more to taste
  • cup (45g) raw almonds
  • ¼ cup (60ml) water

For the black kale pesto pasta

  • 12 oz (350g) bucatini pasta

Instructions

  • Bring a pan full of water to the boil, and add the chopped black kale leaves without stems. Let it simmer for 3 minutes and drain.
  • Place the kale, garlic, almonds, salt and olive oil in a food processor and pulse until smooth. Add the water a bit at the time until you reach a creamy consistency.
  • Simply cook the pasta in salted boiling water for 8-10 minutes until cooked through, then drain. Stir the pesto through the pasta and enjoy!
  • You can serve this pesto not only with pasta, but also with crackers, in sandwiches, salads etc.
  • You can freeze the kale pesto! Just remove it from the freezer a couple of hours before use and it will still be super delicious!