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Lemony Kale Pesto Pasta recipe served in a bowl.

Lemony Kale Pesto Pasta

This lemony kale pesto is easy, fresh, and nutrient-rich with so much flavor!
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch
Cuisine: Italian-Inspired
Keyword: Plant-Based Pesto Pasta, Vegan Pesto Pasta
Author: Sua
Servings: 2

Ingredients
 

  • 1 cup Tuscan kale or lacinato kale, stemmed and packed
  • 1 cup fresh basil packed
  • 2 large cloves garlic peeled
  • 1/4 cup pine nuts toasted (or walnuts, hemp seeds, etc)
  • 1-2 tablespoons fresh lemon juice
  • 2-3 tablespoons nutritional yeast
  • Sea salt and black pepper to taste
  • 3-4 tablespoons extra-virgin olive oil
  • Filtered water to thin
  • 2-3 teaspoons lemon zest
  • Vegan parmesan cheese plus more for serving

Instructions

  • Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
  • In the meantime, prepare the pesto. Add kale, basil, garlic, nuts, lemon juice, nutritional yeast and pinch of sea salt to food processor and pulse until it becomes a paste.
  • Add oil and process until smooth. Add filtered water until desired consistency.
  • Stir in lemon zest then taste and adjust the flavor as needed.
  • Add the pesto to the pasta and cook over medium heat, stirring constantly, for 1-2 minutes.
  • *Add some pasta water if it starts getting dry.
  • Spoon the pasta into bowls, top with vegan parmesan cheese, fresh parsley and other desired toppings.

Notes

Store extra pesto in the refrigerator for up to 4-5 days or pour into ice cube molds, freeze and store in freezer for up to 1-2 months.

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