Vegan Kale Basil Pesto Recipes

VEGAN KALE BASIL PESTO

Steps:

• Bring a small pot of water to boil. Keep a bowl with iced water handy. Blanche the kale and spinach leaves until wilted and then shock the leaves in cold water. Squeeze excess water and add to the mixer jar with the toasted almonds, garlic, basil leaves and salt.
• Bring a large pot of water to boil. Add 1 tbsp salt. Once the water comes to a rolling boil, add the pasta and cook as per packet instructions. The smaller variety of fusilli takes around 6-7 minutes of boiling to reach al dente stage.
• In a pan, add the prepared kale basil pesto, extra virgin olive oil, cooked peas and the drained cooked pasta. Toss well to combine and garnish with some more fresh basil.

VEGAN KALE PESTO PASTA

Steps:

• Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
• Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it's too thick.
• Cook the pasta following pack instructions, then toss with the pesto and serve.

VEGAN KALE-PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the kale ribs and stems, cashews and basil stems. Boil for 10 minutes, then add the kale leaves and cook until tender but not mushy, another 5 minutes. Add the basil leaves and stir just to submerge. Turn off the heat, then use a slotted spoon to transfer everything but the cooking liquid to a blender. (Don't drain the pot; you'll use that water to cook the pasta.) Set the blender aside to cool slightly.
• Meanwhile, return the pot of water to a boil; add more water if a lot evaporated in Step 1. Add the pasta and cook until tender (or according to box directions).
• To the blender, add ½ cup water, the garlic and the red-pepper flakes. Blend on high until very smooth. Season to taste with salt.
• Reserve 1 cup pasta water, then drain the pasta. Return the pasta to the pot and add the green sauce. Stir vigorously to combine, adding pasta water as needed to loosen the sauce and help it cling to the noodles. (Sauce will thicken as it cools.) Add the lemon juice, season to taste with salt and red-pepper flakes, and eat right away.