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Kale Pesto

Kale Pesto
Kale Pesto
Cook time:
Total time:
Serves: 4
  • 1 box Banza Spaghetti
  • 3 cups packed kale (massaged prior)
  • 2 small garlic cloves
  • 3 Tbsp grated parmesan cheese (plus more for garish)
  • _ tsp. salt
  • _ cup slivered almonds
  • 2 tsp. lemon juice
  • _ cup olive oil
  1. Bring a large pot of water to a rolling boil. Season liberally with salt, it should taste as salty as the sea. Cook pasta according to package directions. Reserve _- _ cup of pasta water.
  2. Add kale, garlic, parmesan, salt, and almonds to the bottom of food processor. Pulse until pureed, scraping down the sides as needed.
  3. Add lemon juice. Pulse again.
  4. With the mixer on, slowly drizzle in olive oil, again scraping down the sides as necessary. Season to taste with salt and pepper.
  5. Add pesto to hot pasta. Toss until combined. If needed, add a little bit of starchy pasta water to loosen the sauce up.
  6. Season to taste with salt and pepper. Garnish with parmesan cheese.

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