Pasta with Kale Pesto Recipe

Pasta: The base of the dish, choose your favorite type of pasta.

Kale: A nutrient-rich leafy green that forms the base of the pesto.

Parmesan cheese: Adds a rich, savory flavor to the pesto.

Olive oil: Helps to blend the pesto into a smooth sauce.

Garlic: Provides a pungent, aromatic flavor.

Toasted pine nuts: Adds a buttery, nutty texture to the pesto.

Lemon juice: Adds a fresh, zesty note to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the pesto.

When blending the kale for the pesto, make sure to pulse the mixture initially to break down the leaves before blending continuously. This helps achieve a smoother texture and ensures that the olive oil and parmesan cheese are evenly incorporated. If the mixture is too thick, you can add a tablespoon of pasta water at a time to reach your desired consistency.

• pasta - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that still provide a satisfying texture.

• pasta - Substitute with spaghetti squash: Spaghetti squash can be roasted and shredded to create a pasta-like consistency.

• kale - Substitute with spinach: Spinach has a milder flavor and similar nutritional benefits.

• kale - Substitute with arugula: Arugula adds a peppery taste that complements the pesto.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a vegan option.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a similar hard cheese with a slightly saltier taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a neutral-tasting oil that works well in pesto.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for flavor.

• minced garlic - Substitute with shallots: Shallots provide a milder, slightly sweet garlic-like flavor.

• toasted pine nuts - Substitute with walnuts: Walnuts offer a similar texture and nutty flavor at a lower cost.

• toasted pine nuts - Substitute with almonds: Almonds can be toasted and provide a crunchy texture and mild flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight sweetness.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and an umami depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different flavor profile.

• Allow the pasta with kale pesto to cool to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.
• Transfer the cooled pasta to an airtight container. Make sure the container is sealed tightly to maintain freshness and prevent any odors from the fridge from seeping in.
• Store the container in the refrigerator. The pasta with kale pesto will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the pasta. Place the pasta in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the pasta in the refrigerator overnight. Reheat gently in a pan over low heat, adding a splash of olive oil or a bit of water to help loosen the sauce.
• If you prefer, you can also freeze the kale pesto separately. Pour the pesto into ice cube trays and freeze until solid. Transfer the pesto cubes to a freezer bag for easy portioning.
• To use the frozen pesto, simply thaw the desired amount in the refrigerator or microwave and toss with freshly cooked pasta.

Enjoy your delicious pasta with kale pesto, whether fresh or from the freezer!

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small amount of water to the skillet.
  3. Add the leftover pasta with kale pesto to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until warmed through.
  5. If the pesto appears dry, add a bit more olive oil or a tablespoon of water to loosen it up.

• Microwave Method:

  1. Place the pasta with kale pesto in a microwave-safe dish.
  2. Add a splash of olive oil or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on medium power for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals, stirring in between, until the pasta is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta with kale pesto in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the pasta is heated through.
  5. Stir halfway through the baking time to ensure even heating.

• Boiling Water Method:

  1. Bring a pot of water to a gentle boil.
  2. Place the leftover pasta with kale pesto in a heatproof colander.
  3. Submerge the colander in the boiling water for about 30 seconds to 1 minute.
  4. Remove the colander and let the water drain off.
  5. Toss the pasta gently to ensure even heating.

• Large pot: For boiling the pasta according to package instructions.

• Colander: To drain the cooked pasta after boiling.

• Blender: To combine and blend the kale, parmesan cheese, olive oil, garlic, pine nuts, and lemon juice into a smooth pesto.

• Measuring cups: To measure out the ingredients such as olive oil, parmesan cheese, and pine nuts.

• Measuring spoons: To measure the freshly squeezed lemon juice.

• Chef's knife: For chopping the kale and mincing the garlic.

• Cutting board: To provide a surface for chopping the kale and mincing the garlic.

• Wooden spoon: To toss the cooked pasta with the kale pesto until well coated.

• Serving bowl: To serve the pasta once it is coated with the kale pesto.

Prep ingredients ahead: Wash and chop the kale and garlic in advance. Toast the pine nuts and grate the parmesan cheese the night before.

Use a food processor: A food processor can blend the pesto ingredients faster than a blender, saving you time.

Cook pasta efficiently: Start boiling water for the pasta while prepping other ingredients to streamline the process.

Batch cooking: Make a larger batch of kale pesto and freeze portions for future use.

Pre-measure ingredients: Measure out the olive oil, lemon juice, and seasonings before you start cooking to keep things moving smoothly.