Kale Pesto Pasta

Kale Pesto Pasta

Kale Pesto Pasta

Make this Kale Pesto with lemon, pumpkin seeds, garlic, nutritional yeast, and fresh leafy kale. Perfect winter pesto and great with Pasta.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Kale pesto, pesto, vegan kale pesto, vegan pesto
Servings: 4


  • 150 g kale
  • bunch fresh basil small
  • 1 clove garlic
  • 3 tbsp pumpkin seeds
  • 5 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1 lemon zested and juiced
  • 350 g spaghetti wholemeal


  • Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
  • Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blend until smooth, then season. Loosen with a splash of water, if it’s too thick.
  • Cook the pasta following pack instructions, then toss with the pesto and serve.


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