Protein pasta with kale pesto










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Recipe Development & Content Editor

Candy is an ecotrophologist and conjures up our delicious fitness recipes. Through her studies and her personal experience, she knows exactly how to create healthy and balanced recipes.

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Why you can trust us

Making pesto yourself only has advantages. You know exactly what’s in it, you can determine the fat content yourself and pick out vegetables that are particularly tasty in season. Your taste buds will be particularly happy with this kale pesto, because it is a delicious change from conventional pesto. With the local superfood kale you are also doing something good for your body!

Nutritional values: (pro Portion)

ingredients



Person

people


200
g

100
g

Kale

25
g

Parsley, fresh

10
g

Walnuts

1

clove of garlic

1
Spritzer

Lemon juice

20
ml

olive oil

20
ml

water


salt and pepper


optional topping:

vegan parmesan


Cooking utensils:

Create Ikoh’s food processor*

preparation

  • Put on a pot of water.

  • Then wash the kale and remove the leaves from the stems. Peel the garlic.

  • Put the kale, parsley, walnuts, garlic and a little salt in the food processor and mix on high to a paste. Or puree with a hand blender.

  • Then slowly add the olive oil and water on a low level until the desired consistency is reached. Season to taste with salt and pepper.

  • As soon as the pasta water boils, add a little salt and the pasta. Cook for 7 minutes.

  • Remove some of the pasta water and keep it. Drain as soon as the pasta is al dente.

  • Now put the kale pesto into the empty pot and dilute with a dash of pasta water.

  • Add the pasta and mix until everything is covered with pesto.

  • Serve pasta with kale pesto and sprinkle with vegan parmesan if you like.

  • Good Appetite!

* This post contains affiliate links. We only recommend products that we would use ourselves. If you buy products through these links, there will be no additional costs for you.

Our tip

Kale is incredibly healthy, but of course you can also use other vegetables depending on the season. The kale pesto also works with spinach leaves, basil, rocket or carrot greens.

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