Kale Pesto Pappardelle

Serve this delicious and healthy pesto with other various pastas including gluten free ones and even rice. This pesto goes well with an assortment of vegetables, grilled chicken, fish, as a pizza base instead of tomato sauce, as a flavour base to soups, on crostini or as a sandwich spread instead of mayonnaise. I like to use it swirled into Greek yogourt and serve as a vegetable dip.

Kale is packed with nutrition that puts it high on the scale of one of the world’s healthiest foods! Kale is low in calories and very high in fibre. It is low in saturated fat and very low in cholesterol. It’s a good source of Vitamin A, C, K, B6, Calcium, Potassium, Copper and Manganese.

Walnuts are an excellent source of anti-inflammatory, Omega-3 essential fatty acids. Walnuts are rich in antioxidants and a very good source of Manganese and Copper.



  1. In a food processor, pulse the kale and basil leaves together in small batches. Remove from processor and set aside.
  2. Place Parmigiano-Reggiano cheese, lemon juice, walnuts, garlic cloves, sea salt and red pepper flakes in food processor. Puree until fine.
  3. Return kale and basil mix to the food processor, puree until blended.
  4. Slowly pour the olive oil through the top opening of a food processor. Puree until the pesto is smooth.
  5. Cook pasta in salted water on the stove, according to the package directions. Place peas in the boiling pasta pot, a few minutes before pasta is cooked. Drain water and reserve 1 c. of pasta water to combine with the pesto to make a light sauce.
  6. Return pasta and peas to the pot. Toss with enough pesto and pasta water to coat noodles nicely.
  7. Serve with a dollop of ricotta, grated lemon zest and extra grated Parmigiano-Reggiano cheese as desired.
  8. Store leftover pesto in mason jars in the refrigerator up to two weeks or freeze in individual portions as needed.
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