Kale Pesto Pasta

This easy, weeknight pasta swaps traditional basil pesto for a bold, bright version made with kale. The switch adds a nutrient-dense boost, packed with fiber and essential vitamins. It’s a wholesome, satisfying meal that tastes just as good the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil.

Step 2

Add your pasta and cook until al dente, following package directions. Reserve 1/2 cup of pasta water before draining.

Step 3

In a food processor or blender, combine the kale, basil (if using), nuts, garlic, nutritional yeast or cheese, lemon juice, salt, and pepper.

Step 4

With the motor running, slowly stream in the olive oil until smooth and creamy. Taste and adjust seasoning or lemon as needed.

Step 5

Using a mortar and pestle? Allow more time — the result will be rustic, but worth the effort. If you're making it this way, start cooking the pasta once the pesto is nearly done.

Step 6

Return the drained pasta to the pot (off the heat) and add the pesto. Pour in a splash of the reserved pasta water and stir until evenly coated and glossy. Add more water as needed to loosen the sauce.

Step 7

Plate it up and finish with halved cherry tomatoes, extra cheese, or anything else you love.