Fresh rotini tossed in a bright, zesty homemade kale-basil pesto, finished with grated Parmesan and fresh basil. This is an easy, flavorful kale pesto pasta that works for weeknights or meal prep.
Pesto is one of those sauces I forget how much I love until I make it again. It’s fast to prepare, versatile, and elevates simple pasta into something bright and satisfying. This version blends kale with basil so you get the classic pesto flavor while stretching the basil—handy when fresh basil is pricey. Toss everything in a food processor, blend until smooth, and mix with your favorite noodles for a quick, delicious meal.
Ingredients For Your Kale Pesto Pasta
- Pasta: Any shape works—rotini or short twists hold the pesto nicely.
- Kale: Remove the stems and roughly chop the leaves before processing.
- Fresh basil: Use the freshest basil you can find for the best flavor.
- Pine nuts: Lightly toast for extra nuttiness.
- Parmesan: A block of Parmesan gives better flavor when freshly grated.
- Garlic: Two cloves add a gentle bite.
- Olive oil: Start with 1/4 cup and add up to 1/3 cup to reach your preferred consistency.
- Lemon juice: About 2 tablespoons (one medium lemon) brightens the pesto.
- Salt & pepper: To taste—these lift all the flavors.
How to Make Kale Pesto Pasta
1. Blend the pesto: Combine chopped kale, basil, grated Parmesan, garlic, toasted pine nuts, lemon juice, olive oil, salt, and a pinch of black pepper in a food processor. Pulse until smooth, scraping down the sides as needed. Taste and adjust seasoning.
2. Cook the pasta: Boil pasta according to package directions until al dente. Reserve a splash of the cooking water, then drain the pasta.
3. Toss and serve: Return warm pasta to the pot or a large bowl. Add the pesto a few spoonfuls at a time, tossing until the noodles are evenly coated. If the sauce is too thick, thin with a little reserved pasta water. Serve immediately with extra grated Parmesan and fresh basil.
Serving Suggestions & Additions
Kale pesto pasta is versatile—serve it as a side with grilled meats or make it a main by adding protein and vegetables. Ideas to customize:
- Grilled chicken or shrimp tossed in for extra protein.
- Roasted or sautéed tomatoes for sweetness and depth.
- Fresh mozzarella balls—briefly sautéed they become melty and delicious.
- Cooked vegetables like asparagus, zucchini, or yellow squash.
- Extra toasted pine nuts, more grated Parmesan, or fresh basil to garnish.
Storing
Store leftover pesto pasta in an airtight container in the fridge for 4–5 days. If you want to keep extra pesto on hand, refrigerate it for 5–7 days or freeze it for 3–4 months. I like freezing pesto in small portions so it’s easy to thaw and use.
FAQ
- How do I toast pine nuts? Spread pine nuts on a baking sheet and toast at 375°F (190°C) for 5–6 minutes, or until they just begin to turn golden. Watch them closely—they can burn quickly.
- Don’t like pine nuts? Substitute walnuts, pistachios, or almonds. Each nut will change the flavor slightly, so choose one you enjoy.
- How should I reheat pesto pasta? Reheat in the microwave in short intervals or in a sauté pan over medium heat. Add a splash of olive oil, lemon juice, or a bit of pesto to keep the pasta moist.
Why You’ll Love This Kale Pesto Pasta
- Fast and simple: A handful of ingredients and a food processor—dinner in about 15–20 minutes.
- Flexible: Serve it as a side or bulk it up with proteins and vegetables for a full meal.
- Customizable: Adjust oil for a thinner sauce, add more lemon for brightness, or swap nuts to change the flavor profile.
Recipe
Kale Pesto Pasta with Homemade Kale Pesto
Prep: 10 mins • Cook: 7 mins • Total: ~17 mins • Serves: 6
Ingredients
- 1 lb pasta (rotini or your favorite)
- 1/2 cup packed kale leaves, stems removed and chopped
- 1/2 cup packed fresh basil, chopped
- 1/4 cup grated Parmesan, plus extra for serving
- 2 garlic cloves
- 2 tbsp toasted pine nuts
- 2 tbsp lemon juice
- 1/4–1/3 cup olive oil, depending on desired consistency
- 1/2 tsp salt and black pepper to taste
- Optional garnishes: extra grated Parmesan, sliced basil, toasted pine nuts
Instructions
- Place kale, basil, Parmesan, garlic, pine nuts, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth, tasting and adjusting seasoning as needed.
- Cook pasta according to package directions. Reserve a little cooking water, then drain.
- Toss warm pasta with pesto, adding reserved water if you want a looser sauce. Serve with extra Parmesan and basil.
Notes
This recipe yields enough pesto to lightly coat the pasta. Double the pesto if you prefer a saucier dish. To toast pine nuts, spread them on a baking sheet and toast at 375°F (190°C) for 5–6 minutes until just golden.