I love making pestos, sauces, dips and spreads. They are a fantastic way to get in a lot of veggies for not only my hubby and I, but also my daughter. Peas are a great source of protein and kale is a powerhouse of nutrients, calcium and Vitamin C. This pesto won't make your child feel like they are eating veggies, especially when paired with pasta.
Part of my passion on The Vegan 8 and my concept, is to show how easy and delicious a recipe can be with just a few ingredients. I have received a lot of great reviews on my creamy red pepper sauce w/basil from you guys, so I figured I'd share another really easy pasta/sauce dish. I got lots of ooohs and ahhhhhs on this one.
Slightly sweet and really garlicky. I LOVE garlic, so that was my focus on this one. If you don't like strong garlic, just use less. It is fabulous though!
Really, you could use this as a veggie dip too, with crackers or carrots to dip in. It is very versatile.
You won't believe how delicious this is with such few ingredients. I couldn't.
Yields About 4 cups
Garlic Kale Pesto Pasta
Garlic, balsamic vinegar and kale come together to create a boldly flavored pesto. Only a few ingredients are needed for a big impact. Rich acidic flavor comes from the balsamic vinegar, while the sweet peas help to balance it. The kale keeps it fresh tasting. Tossed with fresh pasta, this makes a very filling, healthy and delicious meal that comes together really quickly.
10 minPrep Time
10 minCook Time
One 10 oz bag of frozen peas (280 g which is 1 3/4 full cups)
1/2 cup water, add more as needed
4-5 large garlic cloves, roughly chopped
2 tablespoons nutritional yeast
1-2 tablespoons dark red wine balsamic vinegar (depending on how bold you want the flavor)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
5 oz of baby kale (about 3 heaping cups)
12 oz gluten-free brown rice spiral pasta works best with this pesto
Garnish: chopped walnuts if desired (leave off if nut-free is a concern)
Prepare the pasta according to package directions. While it is cooking follow the next steps.
Add the peas, water, garlic, nutritional yeast, balsamic vinegar, salt and pepper to a large pan and turn the heat to medium. Cook for 5-10 minutes until almost all the water has evaporated, stirring occasionally. Add the cooked mixture to a food processor with the greens, in batches, until pureed and smooth. Add the warm pasta water to reach desired consistency. I added about 2 more tablespoons of water. Taste and add any additional seasoning, if desired.
Serve over pasta.
*Gluten-free, oil-free, vegan, soy-free, dairy-free, nut-free if leave off the walnuts garnish
*Nutrition per serving with pasta (1 cup): 417.5 calories, 3.25 g fat, 14 g protein, 85.5 carbs
*Nutrition on just pesto: 102.5 calories, .25 g fat, 8 g protein, 18 carbs
The Vegan 8
If you like the recipes on The Vegan 8, then be sure to check me out on Facebook, Twitter and Instagram (@TheVegan8).
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!