Kale And Walnut Pesto
I know more kale, but I told you I just can’t get enough. I try to eat greens at every single meal. Did you know that greens are the #1 most important food and the most missing food from our diets? Well not anymore!
It’s the most versatile superfood and this pesto is seriously delish and dairy-free too. Use as a dip, marinade or sauce, it is the ultimate in decadence.
- 1/3 cups + 2 tbsp Walnuts
- 1 cup basil
- 1 bunch Kale (leaves torn off stem)
- 1 cups Nutritional yeast
- 1 Clove Garlic (minced)
- Salt and pepper to taste
- 1/2 cups Olive oil
- Juice of one lemon
- 3/4 lb Whole wheat or gluten free pasta
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Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
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Meanwhile, bring a large pot of salted water to a boil. Add the kale leaves and cook until bright green, 30 seconds. Transfer the kale to a colander, squeeze dry when cool enough to handle.
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Process kale, nutritional yeast, lemon juice, garlic, walnuts and salt and pepper until finely chopped. With the machine running, add the oil.
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Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry).