Miso Pesto Cavatappi
Ingredients
- 1 box Banza Cavatappi
- 4 cups kale
- 2 cups cilantro leaves with tender stems
- ½ pine nuts, toasted
- 1 Tbsp. white miso
- 1 garlic clove
- ½ cup olive oil
- 1 tsp. fresh lemon juice
- Kosher salt
Directions
- Cook Cavatappi according to package instructions. Rinse, drain, and reserve while you make the pesto.
- Combine pine nuts, miso, garlic in a high speed blender. Pulse to combine then add kale and cilantro along with the olive oil and lemon juice. Pulse until smooth, then add salt to taste.
- Mix pesto with the Cavatappi and serve garnished with toasted pine nuts.
