Vegan kale pesto pasta
About this recipe
Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It's perfect stirred through wholemeal spaghetti for a healthy vegan meal
Tags
Nutrition per Serving
Credits
Tracey Raye - Health Editor & Nutritionist
BBCGoodFood / Tasty
Rating
4.7 / 5
20 ratings
Directions
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. Blitz 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.
Ingredients
Equipment needed
food processor, bowl, frying pan
150g kale
small bunch of basil
1 small garlic clove
3 tbsp pumpkin seeds
5 tbsp extra virgin olive oil
3 tbsp nutritional yeast
1 lemon, zested and juiced
350g wholemeal spaghetti
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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