Tuscan Kale Pesto (Black Kale Pesto)
This vegan Tuscan kale pesto recipe is so good. A truly sensational seasonal kale pesto recipe that will become a staple in your kitchen! Made with black kale, almonds, and the best quality extra virgin olive oil, it's a staple in Tuscan cuisine.
For the black kale pesto
- 4 cups Tuscan kale leaves - (also known as black kale or lacinato kale)
- 1-2 tablespoon extra virgin olive oil
- 1 clove garlic
- ¼ teaspoon salt - (to taste)
- ⅓ cup raw almonds
- ¼ cup water
For the black kale pesto pasta
- 12 oz bucatini pasta - (or any other pasta of your choice)
Remove the hard stem from the Tuscan kale leaves and wash them under running water.
Bring a pan full of salted water to the boil, and add the chopped Tuscan kale leaves without stems. Let them simmer for 3-5 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 a time until you reach a creamy consistency.
Cook the pasta in salted boiling water for 8-10 minutes or longer until cooked through (follow the package cooking instruction), then drain. Save some of the cooking water to add to the pesto if it's still a bit dense.
Stir the Tuscan kale pesto through the pasta, adding a bit of cooking water to make it more creamy, if necessary.
Make it creamy: Remember to add 2-3 tablespoons of cooking water from the pasta to make it creamier.
How to eat: You can serve this kale pesto with any pasta, but also with potato gnocchi, crackers, oatcakes, in sandwiches, salads, etc.
How to store: You can keep the pesto in the refrigerator for 2-3 days. You can also freeze this Tuscan kale pesto. Just remove it from the freezer a couple of hours before use, and it will still be super delicious!
Calories: 421kcal | Carbohydrates: 67g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1049IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg