Vegan Kale Pesto Pasta - Restaurant Style Recipe
Dear readers, today let's make a change in the kitchen and prepare vegan kale pesto pasta! Believe me, this recipe is both delicious and healthy. With fresh kale leaves, pine nuts, and a few small touches, this pesto will add a whole new vibe to your pasta. Let's head to the kitchen and discover this flavor together!
- 2 cups Kale (Packed, Chopped, and Stems Removed)
- 1/2 cup Pine Nuts (Raw)
- 1 clove Garlic (Minced)
- 2 tablespoons Lemon Juice (Freshly Squeezed)
- 1 teaspoon Dijon Mustard
- 3 tablespoons Nutritional Yeast
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup
First, mix the lemon juice and minced garlic in a small bowl, allowing the garlic to sit in the lemon juice. Let's start toasting the pine nuts.
Place the pine nuts in a pan over medium heat and toast until lightly browned, about 5 minutes. Now things are getting exciting!
Attach the S blade to your food processor and add the kale, toasted pine nuts, garlic lemon juice, nutritional yeast, Dijon mustard, maple syrup, salt, and pepper. Blend all the ingredients well.
Stop blending and scrape down the sides. Then continue and slowly add the olive oil. We're aiming for a fantastic texture!
Continue blending until the pesto reaches your desired consistency, remembering to scrape down the sides as needed.
Finally, taste and add more lemon, salt, or pepper as desired. Are you ready? Your pesto is ready!
Vegan Kale Pesto Pasta - Restaurant Style Recipe Cooking Tips
Be careful not to burn the pine nuts, as they can burn very quickly. Wash and dry the kale leaves thoroughly to prevent the pesto from becoming watery. If you want a creamier texture, you can add a bit more olive oil.
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