Kale Pesto Pasta

This Kale Pesto Pasta is so nuanced, rich, superfood-full (which we all need), and the texture is amazing! Lemon gives it a good kick to the bitterness of the kale, and the Parmesan cheese goes really, really well with it!

My family is in love with Basil Pesto, it’s so good in almost anything, especially in pasta and sandwiches. We haven’t had kale in a long time, and so I decided to make a new dish for my family to try.  So, I substituted kale to basil, which actually works. This kale pesto is just bitter than the basil based, and it is overpowering, but overall it works!

Kale Pesto Pasta Recipe


2 – 3 cloves garlic

3 cups kale (about 1 bunch)

3/4 cup toasted walnuts

1/3 cup water

2 tablespoons lemon juice (about 1 lemon)

salt and pepper

red pepper flakes, optional

1/4 cup extra-virgin olive oil (more if desired)

1/3 cup grated Parmesan cheese, optional

2 tablespoon unsalted butter  


1 lb. (16 ounces/500g) whole grain pasta, linguine

1 cup reserved pasta water

How to Make Kale Pesto Pasta?


1. Cook pasta in a pot in boiling water, stirring occasionally, until al dente. (Cook pasta as per packing instructions).  

2. In a food processor, add walnuts, EVO (extra-virgin oil), garlic, and 1/3 cup water in a blender, until very smooth. Add kale and 1/3 cup Parmesan cheese, adding water 1 tablespoon at a time as needed, until smooth. Transfer pesto to a large bowl.  

3. Transfer pasta to bowl and add pesto. Add butter and 1/3 cup pasta water, until sauce coats pasta. Divide among bowls or plate; top with more Parmesan cheese and a few grinds of pepper. If you want some kick, add red chilli flakes.  

Serve and enjoy Keto Pesto Pasta to your family and friends!

Did you make this Keto Pesto Pasta? Please leave us a comment below.

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