Pasta with Hemp Seed and Kale Pesto Recipe

Kale: A leafy green vegetable that is packed with vitamins and minerals, providing a robust flavor and vibrant color to the pesto.

Hemp seeds: Nutty and rich in protein, these seeds add a unique texture and nutritional boost to the pesto.

Olive oil: A staple in many kitchens, this oil helps to blend the pesto ingredients smoothly and adds a rich flavor.

Garlic: Adds a pungent and aromatic depth to the pesto, enhancing the overall flavor profile.

Parmesan cheese: Aged cheese that brings a salty and umami taste to the pesto, balancing the flavors.

Lemon juice: Freshly squeezed to add a bright and tangy note, cutting through the richness of the other ingredients.

Salt: Enhances the flavors of all the ingredients, making the dish more savory.

Black pepper: Adds a subtle heat and complexity to the pesto.

Pasta: The base of the dish, any type of pasta will work, providing a hearty and satisfying meal.

When blending the kale and hemp seeds for the pesto, start by pulsing the mixture a few times to break down the larger pieces before blending continuously. This helps achieve a smoother consistency. Additionally, if the pesto seems too thick, you can add a tablespoon of pasta water at a time until you reach the desired texture. The starchy pasta water not only thins the pesto but also helps it adhere better to the pasta.

• kale - Substitute with spinach: Spinach has a similar texture and slightly milder flavor, making it a good alternative for kale in pesto.

• hemp seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar nutty flavor and texture, making them a suitable replacement for hemp seeds.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pesto.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace garlic in pesto.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy, umami flavor and is a great vegan alternative to parmesan cheese.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the pesto.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative to black pepper.

• pasta - Substitute with zucchini noodles: Zucchini noodles offer a low-carb, gluten-free alternative to traditional pasta while still providing a similar texture.

• Allow the pasta and kale pesto to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled pasta with hemp seed and kale pesto into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• For short-term storage, place the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
• If you plan to keep the dish longer, consider freezing. Portion the pasta into individual servings before placing them in freezer-safe bags or containers. This makes it easier to thaw only what you need.
• Label the containers with the date to keep track of how long the pasta has been stored.
• When ready to eat, thaw the frozen pasta in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding a splash of olive oil or a bit of water to revive the sauce.
• For best results, avoid reheating the pasta multiple times as it can affect the texture and flavor.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Once the oil is warm, add the leftover pasta with hemp seed and kale pesto.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water or vegetable broth if the pasta seems dry.
  4. Heat for about 5-7 minutes or until the pasta is thoroughly warmed.

• Microwave Method:

  1. Transfer the pasta to a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the pasta is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta in an oven-safe dish and cover with aluminum foil.
  3. Add a splash of vegetable broth or water to keep the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the pasta is heated through.
  5. Remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the pasta to the bowl and stir occasionally.
  4. Heat for about 10 minutes, or until the pasta is warmed through, adding a splash of olive oil if needed.

• Large pot: used to cook the pasta according to package instructions

• Colander: used to drain the cooked pasta

• Blender: used to combine and blend the kale, hemp seeds, olive oil, garlic, parmesan cheese, lemon juice, salt, and black pepper into a smooth pesto

• Measuring cups: used to measure out the kale, hemp seeds, olive oil, and parmesan cheese

• Measuring spoons: used to measure the lemon juice, salt, and black pepper

• Chef's knife: used to chop the kale and mince the garlic

• Cutting board: used as a surface for chopping the kale and mincing the garlic

• Wooden spoon: used to toss the cooked pasta with the kale pesto

• Serving bowl: used to serve the pasta once it is coated with the pesto

Prep ingredients in advance: Wash and chop the kale and mince the garlic ahead of time to streamline the process.

Use a food processor: A food processor can blend the pesto ingredients faster than a blender.

Cook pasta efficiently: Boil water while prepping other ingredients to save time.

Store pesto: Make extra pesto and store it in the fridge for up to a week.

Pre-grated cheese: Use pre-grated parmesan cheese to cut down on prep time.