This kale pesto packs a whallop in nutrients, but holds all the flavor of a traditional pesto. Made with kale and hemps seeds, this pesto makes the perfect pasta sauce, pizza sauce or dip for hearty bread!
If you only knew what types of foods I liked, you would swear I was Italian. The sad truth is, only my taste buds are Italian. This Ginger is pretty much 100% Irish (and German), so I’m not really sure where my intense love affair with Italian foods and flavors came from. You’d think being mostly leprecaun I would love beer and poatoes, but no, I prefer pasta, pizza and garlic bread. In case you didn’t also pick up on this fact: I’m a carb fanatic.
Back to this Kale Pesto dish.
I freaking love pasta. I adore all the different shapes and sizes (we don’t judge people by appearance, why should we judge pasta?), different ways to coat them, stuff them, fill them, top them…do you see what I’m getting at here?
When I went gluten-free I was sad at first. Don’t get me wrong, I love my zuchini and spaghetti squash noodles (you’ll see those recipes soon), but sometimes it’s nice to just scoop a huge forkful of carb filled pasta into my mouth. Plus, it makes dinners easier when I don’t have to make pasta for Ninja and zucchini noodles for myself (not that either is a time consuming task, I’m just lazy).
Thankfully, gluten-free pasta goes on sale quite often in my local grocery stores, which means that I get to stock up on one of my favorite carb sources. This quinoa pasta is one of my favorites – in texture, taste and appearance. As an added bonus, Ninja approves.
- 1 bunch of kale, stems removed
- 1/4 cup fresh basil
- 1/2 cup hemp hearts
- 1/2 cup parmesan cheese
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/4 - 1/2 cup olive oil
- 1 cup reserved pasta water
- 1 box gluten free pasta
- Boil a large pot of water.
- In a food processor, add the garlic. Process until garlic is minced.
- Add kale, basil, hemp hearts, parmesan cheese, salt and lemon juice. Process until well combined.
- With processor on, drizzle in the olive oil until sauce reaches your desired consistency.
- Add pasta to boiling water. Cook as directed on box.
- Remove one cup of pasta water from the pot before draining the pasta.
- Place the pasta back into your pot and add the reserved pasta water along with 1/3 cup prepared pesto. Stir until combined.
- Serve and enjoy!
- Store remaining pesto in the fridge.
What’s your favorite pasta sauce?