- 1 bunch Kalelarge bunch, rinsed, with stems and ribs removed
- ½ cup Almondsblanched
- 2 cloves Garlicroughly minced
- 1 tsp Red pepper flakes
- ⅔ cup Olive oilextra-virgin
- 1 ½ oz Parmesan cheesegrated, about 1/2 cup
- 1 lb Pastaany shape
- Saltto taste
- Black pepperfresh ground, to taste
Kale and Almond Pesto Pasta
Craving a big hot bowl of pasta? Give this delicious Kale and Almond Pesto Pasta recipe a try! It’s super easy to make and comes together in minutes. I have to admit, this kale almond pesto is one of my favorite sauce recipes, especially on those cold winter nights. I make large batches of this pesto and store them in the freezer. It’s a fast and convenient ingredient to have on hand for frenetic weeknights when you need a healthy meal in a snap.
My favorite cut of pasta for this recipe is spaghetti, but you can use whatever cut of pasta your family enjoys. To freeze this pesto, leave out the cheese. Add spoonfuls of the pesto to ice cube trays and place them in the freezer. Once frozen solid, store in resealable, freezer-safe plastic bags for up to 1 month.
To make this Kale and Almond Pesto Pasta, you will need the following ingredients:
Steps to make Kale and Almond Pesto Pasta
In a food processor, combine the cooked kale, toasted almonds, 2 roughly minced garlic cloves, and 1 teaspoon red pepper flakes. Pulse a few times. With the processor running, slowly stream in ⅔ cup olive oil. Once all the oil is added, check the consistency of the pesto. If you like to have some texture, leave it as is. And if you prefer your pesto smoother, pulse a few more times.
Finish and serve