Linguine with Kale Pesto

Adding to a basic basil pesto is a great introduction to the “superfood” of the moment: kale.
By Mansi Desai
Linguine with Kale Pesto

Linguine with Kale Pesto
Prep Time
Cook Time
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Adding to a basic basil pesto is a great introduction to the "superfood" of the moment: kale.
Recipe Type: Main
Serves: 4
  • 1 package of Linguine pasta
  • ½ cup kale, cleaned and chopped
  • ¼ cup basil leaves
  • ½ cup toasted walnuts
  • 1 clove garlic
  • ½ tsp salt
  • ½ cup shredded parmesan cheese
  • ½-3/4 cup extra virgin olive oil
  1. Boil a medium sized pot of water with a pinch of salt.
  2. Prepare a bowl of cold ice water.
  3. Add kale to boiling water and cook for 2 minutes.
  4. Strain and immediately immerse kale into ice water to stop cooking and maintain its bright green color. train.
  5. Finely chop garlic using a chef’s knife.
  6. Add walnuts, kale, basil, garlic, salt and parmesan cheese to a food processor.
  7. Slowly add olive oil while the machine is running. Stop when your pesto reaches the desired consistency.
  8. Store in an airtight container in your refrigerator for up to 3 days, but you can also freeze the pesto for up to 2 months.
  9. Cook the linguine in boiling water per package instructions. Then strain the liquid and pour a tablespoon of oil to prevent the noodles from clumping together.
  10. In a wok, heat the pesto and drop in the noodles, stirring everything together. Sprinkle with freshly grated Parmesan on the top, and serve immediately.

Mansi Desai

A part-time recipe developer and food blogger, Mansi loves to experiment with vegetarian food, taking each recipe and giving it a fusion gourmet mark, a glimpse of which you can see on her blog called Fun and Food Cafe. As a mom of a toddler, she also looks for ways to keep her food healthy and flavorful, so even kids can enjoy it.

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