Vegan Kale And Avocado Pesto Pasta

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Vegan kale and avocado pesto pasta. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vegan kale and avocado pesto pasta is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Vegan kale and avocado pesto pasta using 10 ingredients and 7 steps. Here is how you cook that.

An easy lunch/dinner, ready in less than 30 minutes! With nutritious kale, heart-healthy avocado and walnuts, making a tasty, filling and nutritious meal could not be easier!

Ingredients and spices that need to be Make ready to make Vegan kale and avocado pesto pasta:

1. 2 cups penne pasta
2. 2 cups packed, roughly chopped kale leaves (washed and drained)
3. 1 large ripe avocado
4. 1/4 cup walnuts
5. 1 small lemon/lime or half a large lemon/lime juice
6. 2 cloves garlic, peeled and chopped
7. 1 large green chili/jalapeno pepper (or crushed red chilies); optional
8. 3 tablespoons Extra Virgin Olive oil (or more according to personal preference)
9. to taste Salt
10. Freshly ground black pepper (optional; I have used only green chilies)

Instructions to make to make Vegan kale and avocado pesto pasta

1. Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well.
2. TO MAKE THE PESTO:
   In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili.
3. Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between.
   Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste.
4. Remove to a bowl and keep aside.
5. Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce.
   Enjoy foodies!
6. Notes
   
   Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning.
   
   Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc.
   
   Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc.
   
   Instead of walnuts, you can use cashews, sunflower seeds, almonds etc.
7. For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do.
   
   If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!

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So that is going to wrap it up for this special food Step-by-Step Guide to Make Homemade Vegan kale and avocado pesto pasta. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!