• Brittany Aldridge

Zesty Kale Pesto Pasta with cherry tomatoes

Who doesn't love pesto pasta?!l and this quick recipe is the perfect way to sneak a few extra nutrients in, but disguised in a beautifully rich, garlic-y, nutty, and lemony pesto sauce. All you need to do is blend the ingredients and cook the pasta, simple as that!


  • 1 large bunch of kale, large stems chopped finely or removed

  • 1 medium bunch of basil, and about 10 leaves set aside for serving

  • 4 teaspoons of salt (I use Maldon) and a good pinch of black pepper

  • 1 packet of spaghetti, or pasta of your choice

  • 1/2 cup pine nuts, walnuts or cashews

  • 1/3 cup extra-virgin olive oil (EVOO)

  • 3 garlic cloves

  • juice of 1 lemon

  • 1 teaspoon of lemon zest

  • 1 cup of parmesan, finely grated, 1/4 set aside for serving

  • Cherry tomatoes, halved for serving


  • Steam kale leaves in a steamer attachment over boiling water for about 4 minutes or until soft but not completely wilted then add to a food processor or blender.

  • In the blender add olive oil, garlic, salt, pepper, basil, lemon juice and zest to the kale. Then add ⅓ cup of water and blend until very smooth. Add nuts of choice and Parmesan. Blend again until it is the consistency you like (I like mine fairly chunky).

  • Cook pasta in pot of boiling and generously salted water, stirring occasionally, according to packet instructions or until al dente.

  • Transfer pesto to a large mixing bowl and using tongs add the pasta to bowl with pesto; plus a little extra pasta water. Mix the pasta and pesto together until all the pasta is evenly coated with pesto and shiny!

  • Serve immediately in pasta bowls with the extra parmesan, cherry tomatoes, and basil leaves if you like, please enjoy!

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