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!
Servings: 4 people
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
- ⅓ cup (45g) raw almonds
- ¼ cup (60ml) water
For the black kale pesto pasta
- 12 oz (350g) bucatini pasta
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!