1bunchkale (Lacinato or curly), stems removed (85 grams without stems)
3/4cupraw walnuts(84 grams)
2tablespoonslemon juice(31 grams)
3/4teaspoonfine sea salt(4 grams)
1/4 cupextra-virgin olive oil(58 grams)
water, as needed to blend
12ounceslinguine(use brown rice or lentil past for gluten-free)
1cupcherry tomatoes, sliced in half
1/2red onion, chopped
How to Make Kale Pesto:
In a large food processor fitted with an "S" blade, combine the kale leaves, walnuts, lemon juice, garlic, salt, olive oil, and 1/4 cup of water. Blend until smooth, stopping to scrape down the blender, as needed.
Taste the pesto, and adjust the flavor and texture to your liking. For a smoother pesto, add up to 1/4 cup more water. For more flavor, you can add 1/4 teaspoon more salt, to help compensate for the lack of Parmesan cheese. (Or if you want to add Parmesan cheese to this, use only 1/2 teaspoon of salt to start with, and add more to taste, after adding the cheese. See notes.)
Once the flavor and texture are to your liking, you can use this pesto on pasta, pizza, and more. Store any leftovers in an airtight container in the fridge for up to 3 or 4 days.
Bring a pot of salted water to a boil, and prepare the noodles according to the package directions. Once the pasta is done cooking, drain it and set aside. (You can prepare the pesto sauce while the pasta is cooking.)
Using the same pot you used for the pasta, heat the olive oil over medium-high heat. Saute the onion and tomatoes until softened, about 5 minutes. Add in the cooked noodles and prepared pesto sauce, and toss until heated through. Serve warm.
This recipe makes roughly 1 1/2 cups of pesto.The nutrition information is for 1/4 cup of pesto sauce, but keep in mind that this is just an estimate, and not a guarantee.If you'd like to add Parmesan cheese to this recipe, start with only 1/2 teaspoon of salt and add in 1/3 cup of grated Parmesan. Add water, as needed, to thin the sauce to your liking, and season with additional salt, only if needed.