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Pesto Pasta · Vegan Kale Walnut

Vegan Kale and Walnut Pesto Pasta

Quickly blanched kale, basil, toasted walnuts and nutritional yeast make a deep green, dairy-free pesto that costs less than the classic and keeps its color.

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Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Easy

Ingredients

Pesto

  • ½ cup walnuts
  • 1 bunch lacinato kale, stems removed (about 4 cups leaves)
  • 1 cup fresh basil leaves, packed
  • 2 cloves garlic, peeled
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • ¾ tsp kosher salt
  • ½ cup extra-virgin olive oil

Pasta

  • 1 lb rotini or penne, dried; check the label for egg-free
  • 1 tbsp kosher salt, for the pasta water

Steps

  1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant.
  2. Bring a large pot of water to a boil and add 1 tablespoon salt.
  3. Drop the kale leaves into the boiling water and cook just until bright green.
  4. Lift the kale out with tongs into a colander and rinse it with cold water. Keep the pot boiling for the pasta.
  5. Squeeze the kale firmly in your hands to press out as much water as you can.
  6. Pulse the walnuts and garlic in a food processor until finely chopped.
  7. Add the kale, basil, nutritional yeast, lemon juice and 3/4 teaspoon salt and pulse into a coarse paste.
  8. With the machine running, pour in the olive oil in a steady stream until smooth.
  9. Cook the pasta in the same pot until al dente.
  10. Scoop out 1 cup of the pasta water, then drain the pasta.
  11. Return the pasta to the pot off the heat and toss with the pesto and 1/4 cup pasta water until creamy. Add more water if needed.

Tip: The quick blanch tames raw kale's bitterness and keeps the pesto green for days.

Tip: Curly kale works too; strip the leaves off the tough center ribs.

Storage: Refrigerate the pesto up to 5 days or freeze up to 3 months. Dressed pasta keeps 3 days and is good cold.

Estimated nutrition per serving: 770 calories · protein 18 g · carbohydrates 89 g · fiber 6 g · sugars 4 g · fat 39 g (saturated 5 g) · sodium 350 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 9 ingredients.