Savory and tangy, this lemon pesto with kale and almonds is quick and delicious. It is a quick, healthy pasta when you are in a hurry and it’s just scrumptious. This wholesome vegan dish only takes about 20 minutes and is great for a weeknight meal or a light weekend lunch.
Lemon flavor is a great addition to a traditional pesto sauce while adding big flavor. It balances with the gentle aroma of the basil for a bold and savory flavor. Added almonds are super nutritious and are a perfect thickener for this delicious sauce.
Did you know that kale is one of the most nutrient-dense foods on the planet? It is loaded with powerful antioxidants like quercetin and kaempferpl. It is also an excellent source of vitamin c and vitamin k. It may also help lower cholesterol and reduce heart disease.
Even if you are not a fan of kale it is really incredible in this recipe. You will probably not even know it is there. The kale is not overpowering and simply blends in with the other ingredients.
This is a great recipe for squeezing extra veggies into your diet without even really noticing. Kids usually love the noodles too without realizing how nutritious and healthy this sauce is.
Pair with some steamed veggies on the side or a big crunchy salad and you have a complete meal. I recommend this with a robust white wine such as pinot gris or Chardonnay.
To make this Lemon Pesto with Kale and Almonds begin by cooking your pasta according to the directions on the package. I used spaghetti but you could switch out for your favorite pasta shape.
While your pasta is cooking start making the sauce. Peel and roughly chop your garlic and place in your blender. Wash and remove the stem from the kale and roughly chop and pack into the cup measure. Add your kale to the blender as well.
Place your basil, almonds, lemon juice, olive oil and salt in the blender. Blend everything on high for about 2 -3 minutes or until the almonds are finely crushed and the sauce is well blended together.
Pour the sauce over your cooked and drained pasta and gently mix together. Cook for about 5 minutes over medium heat or until the pasta is throughly warmed and ready to serve.
- ½ lb. pasta cooked
- 1 Clove Garlic
- ½ Cup Basil Leaves
- ¼ Cup Almonds
- 1 Cup Kale packed
- ⅓ Cup Lemon Juice
- ⅓ Cup Olive Oil
- ¾ tsp. Salt
- Peel and roughly chop the clove garlic.
- Wash and remove the stem from the kale and roughly chop and pack into the cup measure.
- Place the garlic, basil, almonds, kale, lemon juice, olive oil and salt in the blender.
- Blend everything on high for about 2 - 3 minutes or until the almonds are finely crushed and the sauce is blended together.
- Pour the sauce over your cooked and drained pasta and gently mix together. Cook for about 5 minutes or until the pasta is throughly warmed and ready to serve.
I love this recipe with the lemon flavor, however if you are not a fan of lemon then simply substitute water for the lemon juice. This will cut out the tart and leave you with a pesto that is more traditional but with the healthy punch of kale and almonds.
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