Fresh Vegan Kale Pesto Pasta
This kale pesto is absolutely delicious and uses lots of pantry staples (hemp hearts, pasta, canned chickpeas). It is easy to make, comes together quickly, and very veggie-forward—it is sure to become a family favourite.
Servings: 4
Equipment
- Measuring cups and spoons
- Digital kitchen scale optional
- Cooking pot
- Food processor
- Frying pan
- Colander
Ingredients
Kale Pesto
- 1 bunch kale
- ⅓ cup hemp hearts
- 6 tablespoons olive oil
- 2-3 cloves garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
Pasta
- 2 heads broccoli cut into florets and stems peeled and chopped (about 6 cups)
- 350 grams pasta of choice ¾ lb
- 1-398 grams chickpeas, drained and rinsed 14 fl oz or one can
- Salt and oil for cooking
- Hemp hearts chili flakes, or Brasil nuts to garnish
Instructions
- Begin by making the pesto. Remove the tender kale from the stems, set the stems aside or compost them. Bring a pot of water to a boil. Add a pinch of salt and blanch the kale for a few seconds, or until the kale is bright green. Set the kale aside to cool.
- Once the kale is cool, squeeze the water out so that the kale leaves are nice and dry. Add the kale, hemp hearts, oil, garlic, yeast, water, lemon juice and sea salt in a food processor. Puree until well combined and no large leaves of kale remain.
- Get the pasta on, cooking as required.
- Next, heat a frying pan over medium-high heat. Add a few teaspoons of cooking oil along with the broccoli. Toss the broccoli so that you get some charred areas. Add a few tablespoons of water if the broccoli starts to stick. Continue to cook, string often, until the broccoli is tender, but not mushy, about 8 minutes.
- Once the broccoli is cooked, add the rinsed chickpeas and toss until they are warmed.
- Drain the pasta and combine in the frying pan along with the broccoli and pesto. Taste and adjust seasoning as needed.
- Top with hemp hearts, chili flakes, or grated brazil nuts.
Notes
If you grate a brazil nut on a microplane, it makes fine shavings that are like a dairy-free parm.