Kale Pesto Pasta
A beautiful alternative to traditional pesto. The perfect recipe to use up all the leftover kale for a quick and easy dinner or lunch. Addition of Grana Padano, toasted pine nuts and garlic will settle down the strong taste of curly kale. So, if you have 5 minutes and craving for a new pesto recipe you are in a right place.
Don’t worry. It is super easy to make pesto at home from scratch. All we need to do is place all the ingredients into a blender and turn it on. Yes, it’s that simple. Mix it in with freshly boiled pasta, can be spaghetti, penne, farfalle etc., and enjoy. You can enjoy it as it is or add some chunks of grilled chicken for a heartier meal. Kale pesto is also great with rice, on fresh bread and as a light dressing for salads.
This recipe will make you a pretty big portion of pesto, for around 3 dinners for two. Don’t worry as you can store it in the fridge for up to one week and freeze it for a month. Dinner never was so quick before.
Kale Pesto Pasta
Ingredients
- 120 g Kale
- 70 g Grana Padano shredded
- 100 g Pine Nuts toasted
- 1 Lemon juiced
- 160 ml Olive Oil
- 80 ml Extra Virgin Olive oil
- 4 Garlic Cloves
Instructions
- Place kale, pine nuts and garlic cloves in the food processor and blend for a few seconds. Add both types of olive oil, lemon juice and blend again. By the end, add shredded Grana Padano and blend until smooth.
- Boil pasta of your choice in a pot according to packaging instructions. Drain the ready pasta leaving a little bit of water behind in the pot. Add 4-5 tbsp of prepared pesto and stir through.
- Serve with some extra shredded Padano and pine nuts on top. Enjoy!