Name a more iconic combination. I’ll wait.
…no? nothing? I didn’t think so…
This pesto recipe packs in truly a million nutrients in one bowl. You’ve got the healthy fats from the avocado. The fiber, vitamins, and antioxidants from the kale. The protein and essential fatty acids in the hemp seeds. All on top of your favorite pasta. And who doesn’t love a good bowl of pasta?
This recipe is as easy to make as my classic 5-minute nut-free spinach pesto because all you do is whiz up all the ingredients in your blender for the most creamy, delicious nut-free pesto. You can also pair it with your favorite pasta of choice – I like using chickpea pasta or red lentil pasta for amazing gluten-free options! I top this dish with chili oil blanched grape tomatoes and a sprinkle of hemp seeds.
Enjoy this pasta for an easy weeknight dinner when you feel like the only thing you have energy for is pressing the button on your blender.
Tag me as always, @DADAEATS so I can see your eats!
Kale Avocado Hemp Seed Pesto Pasta (Vegan, Gluten-Free, Nut-Free)
- 1 box pasta of choice I like chickpea pasta or red lentil for good gluten-free options.
- 1 cup chopped kale
- 1 avocado
- 4 cloves fresh garlic
- 1/4 cup olive oil
- 1 small handful fresh basil leaves
- 1 tbsp hemp seeds
- Juice of 1/2 a lemon
- 1/4 cup water
- red chili flakes to taste
- salt to taste
- pepper to taste
Boil a full box of your pasta of choice. I like to use chickpea pasta or lentil pasta for good gluten-free alternatives. If you are okay with a non-gluten-free option, feel free to use your favorite!
Prep the pesto while the pasta is cooking. To do so, toss all of your ingredients into a food processor/blender and pulse until mixed. Add seasonings to taste as you wish. I always add more chili flakes because I like it spicy!
When the pasta is cooked (I love al dente), drain. Add all of the pesto to the cooked pasta. Mix thoroughly. I like to blanch grape tomatoes in chili infused olive oil to top off this dish and add some color and sweetness.