Greens, greens, greens. The profusion continues, and worry not if your favorite/possessed green hasn’t been featured, because I’m not finished yet. Today’s kale pesto pasta recipe is created using fresh Russian kale, but will work with other varieties of kale too. Making a vegan kale pesto is about as easy as it gets, and similar...
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Greens, greens, greens. The profusion continues, and worry not if your favorite/possessed green hasn’t been featured, because I’m not finished yet. Today’s kale pesto pasta recipe is created using fresh Russian kale, but will work with other varieties of kale too.
Cooking the blended kale and walnut mixture in oil a little bit will soften and sweeten the kale just enough. It takes a little bit more oil than the spinach version to balance things, but in exchange you get all of those nutritional benefits like Vitamin A, Vitamin C, folate, and omega-3’s, all whilst using up an overflowing garden veggie that my dad once un-fondly referred to as “ditchweed”.
Following my advice is especially important because we don’t have the umami powers of parmesan cheese in this vegan version (although, a little vegan parmesan sprinkled on top is fantastic). In conclusion, go ahead and put raw bits of kale on your pasta, but don’t say I didn’t warn you.
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