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Kale Pesto Pasta

Two Stars Guiding Stars
  • Servings:

    8 (114 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    0 minutes


Pesto made with kale adds another delicious option for consuming this popular green. If kale isn't your jam, reach for your favorite in-season green. Spinach would be mild in flavor. Arugula would offer a nutty spice. Beet greens would provide a pleasant parsley-like bitterness. The important thing is to enjoy more greeny, leafy veg.
1/2 cup slivered almonds
3 large cloves garlic, roughly chopped
4 cups kale leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil, or more to taste
1 lb whole-grain pasta
3 ripe plum tomatoes, diced
1/2 cup grated Parmigiano-Reggiano cheese
Fresh black pepper
Kale Pesto Pasta


1. Grind  the almonds and garlic until they resemble coarse meal. Add the kale, salt, pepper, 1/4 cup cheese and olive oil. Process until the pesto is the consistency you like.
2. Cook the pasta according to package directions. Drain well, and pour into a mixing bowl.
3. Stir in the pesto, tomatoes and 1/2 cup of cheese. Season with fresh black pepper, to taste.


Nutritional Facts
Servings 8 (114 g)
Base Nutrients
Calories 356 kcal (18%)
Calories from Fat 136 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 4 g (18%)
Cholesterol 11 mg (4%)
Sodium 256 mg (11%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 8 g (30%)
Protein 14 g (23%)
Vitamin A n/a
Vitamin C 13 mg (15%)
Calcium 170 mg (13%)
Iron 1 mg (3%)