Tuscan Kale Pesto Pasta Gathering Dreams
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The whole family loved this! Such a great way to eat a lot of kale without a lot of chewing (a big bonus for my 7 year old). We added some lemon and topped with red chilli flakes – delicious! Reply Sara @ Gathering Dreams says September 9, 2022 That’s good to know! Adding lemon and chili flakes is nice touch. Reply Danny says October 2, 2020
Oh wow! I just made this for dinner tonight and found it delicious so yummy! Reply Sara @ Gathering Dreams says October 2, 2020 Thanks Danny! Glad you liked it! Reply Angel says September 14, 2020
This was absolutely amazing. I just made this for my dinner. I didn’t have black kale but I did have green kale. I really enjoyed it. Would definitely make it again. Reply Sara @ Gathering Dreams says September 14, 2020 Fantastic! I am so happy you liked it Angel. I make this at least once a week as Dan and I love it so much! Reply Nadia says November 20, 2019
Loved it! I didn’t find it bland at all and the taste of the black kale came through nicely.
Will do it again! Reply Sara @ Gathering Dreams says November 20, 2019 Thanks Nadia, glad you liked it Reply becky says November 19, 2019
It looks like I’m the first commenter to actually make this pesto. I think if you are a vegan this would be a nice addition and use of kale. This was my first time making a vegan pesto, first time using black kale and first time using almonds in pesto. SO……as a non-vegan I found it a little bland but it tasted better than I expected. I think if I was in the mood for pesto I’d stick with more traditional, but might try it again with walnuts or pine nuts to see if I like it better. Black kale seems like a nice mild kale and I would like to try other recipes that use it. Reply Sara @ Gathering Dreams says November 20, 2019 Thanks, Becky! I love kale as well. I am surprised you found it bland. You can add some nutritional yeast to give it a bit more flavor if you like, but I do prefer to keep it simple to taste the black kale. Reply Lindsey Coconides says September 16, 2019 Hey Sara, Can you do a tutorial for how you take your food photos? Reply Sara @ Gathering Dreams says September 20, 2019 Thanks, Lindsey. So happy you like our photos. I will think about creating a tutorial for that Reply Laura @ The Mindful Mom Blographer says December 18, 2017 I never thought of making pesto with kale, but it’s brilliant! We had a bumper crop of kale this year in our veggie garden, and I still have kale in the freezer! Will definitely be trying this! Reply Sara @ Gathering Dreams says December 18, 2017 Thank you Laura! I thought the same the first time I tried it. Pesto with kale? But it’s absolutely delicious. Reply Renee says December 13, 2017 Looks seriously amazing! Reply Sara @ Gathering Dreams says December 13, 2017 Thank you Reply fin$savvy panda @ finsavvypanda.com says December 8, 2017 Hey Sara! I LOVE pesto sauce in general! I love them in sandwiches, chicken, pastas, etc. It is truly amazing! It’s actually one of my fave sauces! And this black kale pesto pasta look delicious!!! Great job with this post, girl! Reply Sara @ Gathering Dreams says December 9, 2017 Thank you !!
You need to try this! It’s a really good alternative for winter Reply
Tuscan Kale Pesto Pasta
Updated: March 2, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. This vegan Tuscan kale pesto recipe is so good. A truly sensational seasonal kale pesto recipe that will become a staple in your kitchen! Made with black kale, almonds, and the best quality extra virgin olive oil, it's a staple in Tuscan cuisine. JUMP TO RECIPETuscan Kale Pesto Pasta
I always thought of pesto as a summer dish, with aromatic basil as the star. But, hey, I was wrong! There are plenty of incredible variations of this Italian dish. And this Tuscan kale pesto is no exception! It's so good it's now a weekly dish during autumn and wintertime in my kitchen.FREE MEAL PLANNER
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Check your inbox to confirm your subscription to get your FREE pdf! The first time I tried this Tuscan kale pesto, I was in beautiful Florence. I was celebrating New Year's Eve with my family in one of the most beautiful city on Earth…but here is the thing: There is nothing in Florence quite impressive as the food you can taste in every corner. We had so many amazing meals in the 3 days we spent there, but the thing I loved the most was a very simple Pasta al Pesto di Cavolo Nero. Black kale (cavolo nero) is a staple in Tuscan cuisine, which is probably why it is also known as Tuscan kale. I have to admit, it wasn't an ingredient I used very often before this trip, but I am now a big fan. This is why I love traveling so much: You discover beautiful places, meet incredible people, and explore new flavors you didn't know before. And these tastes become part of your everyday meals. As soon as I got back home, I experimented with different recipe variations, and I came up with my own version, and I am proud to say it tastes as good, if not better, than the kale pesto I had in Florence. Plus, this recipe is also vegan, gluten-free, and dairy-free! You can, of course, add a bit of parmesan to the ingredients if you like. But I do love the simplicity of this recipe as it is.How to make Tuscan kale pesto
There are only 6 ingredients, and this is all you need to make this special kale pesto: Tuscan kale (also known as black kale or lacinato kale)Extra virgin olive oilGarlicAlmondsWaterA pinch of salt All you need to do is remove the hard light green stems from the Tuscan kale, boil it to soften it for 3 to 5 minutes, then add it to a food processor or blender with the rest of the ingredients, and you are done. Yes, it's that simple!How to meal prep
This Tuscan kale pesto is perfect for meal prep. You can prepare it in advance and either keep it in the refrigerator for up to 3 days or freeze it for up to 2-3 months. Simply add it to a jar once blended, and store it away. Fridge: If you keep it in the refrigerator, once you are ready to eat it, warm it up in a pan, add 4-5 tablespoon of cooking water from the pasta pot to make it more creamy, and stir away. Freezer: If you decide to freeze it, remove it a few hours in advance and let it thaw at room temperature. Then warm it up and again add a bit of water to make it a bit less dense.Tips additions and substitutions
Tuscan kale
Tuscan kale is also known as black kale or lacinato kale. It's a milder version of kale but still has all the incredible benefits of cruciferous vegetables. You can substitute Tuscan kale with normal kale in this recipe, and it will still be delicious.Extra virgin olive oil
I normally add one tablespoon of extra-virgin olive oil to this pesto. But you can add more if you like. Just remember that although extra-virgin olive oil has some benefits, it's much healthier to reduce the amount of fat you eat.Garlic
Garlic gives a bit of a pungent taste to this pesto. Plus, it can help to boost your immune system. But if you are not a fan, you can omit it entirely. Or opt for roasted garlic for a milder flavor.Almonds
I use almonds in this recipe, but any other nut will work. I used walnuts, cashew nuts, or pine nuts successfully.Other things you can add
I love this pesto as it is, but if you want to add a bit more of a kick, you can add chili flakes, a tablespoon of nutritional yeast for a cheesy flavor, or even 1/3 cup of grated parmesan cheese or pecorino cheese if you are not vegan or dairy intolerant.Why I love this Tuscan kale pesto
It's quick and easy to makeIt's incredibly healthy and a great winter alternative to basil pestoIt's easy to meal prep in advance and store for a quick dinnerVegan, gluten-free, and dairy-freeMore quick and easy dinner recipes you ll love
Asparagus Pesto PastaCreamy Butternut Squash Pasta10-Minute Chickpea CurryCoconut Lentil Curry If you try this Tuscan kale pesto recipe, please leave a comment and a rating and let me know how much you liked it! Print Recipe 4.41 from 5 votesTuscan Kale Pesto Black Kale Pesto
This vegan Tuscan kale pesto recipe is so good. A truly sensational seasonal kale pesto recipe that will become a staple in your kitchen! Made with black kale, almonds, and the best quality extra virgin olive oil, it's a staple in Tuscan cuisine. Prep Time10 minsCook Time15 minsTotal Time25 mins Course: Main CourseCuisine: Italian Servings: 4 people Calories: 421kcal Author: Sara @ Gathering DreamsEquipment
Food ProcessorIngredients
USMetricFor the black kale pesto
4 cups Tuscan kale leaves - (also known as black kale or lacinato kale)1-2 tablespoon extra virgin olive oil1 clove garlic¼ teaspoon salt - (to taste)⅓ cup raw almonds¼ cup waterFor the black kale pesto pasta
12 oz bucatini pasta - (or any other pasta of your choice)Instructions
Remove the hard stem from the Tuscan kale leaves and wash them under running water.Bring a pan full of salted water to a boil, and add the chopped Tuscan kale leaves without stems. Let them simmer for 3-5 minutes and drain.Place the kale, garlic, almonds, salt, and olive oil in a food processor and pulse until smooth. Add the water a bit at a time until you reach a creamy consistency.Cook the pasta in salted boiling water for 8-10 minutes or longer until cooked through (follow the package cooking instruction), then drain. Save some of the cooking water to add to the pesto if it's still a bit dense.Stir the Tuscan kale pesto through the pasta, adding a bit of cooking water to make it more creamy, if necessary.Enjoy!Notes
Make it creamy: Remember to add 2-3 tablespoons of cooking water from the pasta to make it creamier. How to eat: You can serve this kale pesto with any pasta, but also with potato gnocchi, crackers, oatcakes, in sandwiches, salads, etc. How to store: You can keep the pesto in the refrigerator for 2-3 days. You can also freeze this Tuscan kale pesto. Just remove it from the freezer a couple of hours before use, and it will still be super delicious!Nutrition
Calories: 421kcal Carbohydrates: 67g Protein: 14g Fat: 11g Saturated Fat: 1g Sodium: 155mg Potassium: 325mg Fiber: 4g Sugar: 3g Vitamin A: 1049IU Vitamin C: 13mg Calcium: 65mg Iron: 2mg Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!More Delicious Dinner Recipes
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Your email address will not be published. Required fields are marked * This site uses Akismet to reduce spam. Learn how your comment data is processed. Carla @ Foodie Digital says September 7, 2022The whole family loved this! Such a great way to eat a lot of kale without a lot of chewing (a big bonus for my 7 year old). We added some lemon and topped with red chilli flakes – delicious! Reply Sara @ Gathering Dreams says September 9, 2022 That’s good to know! Adding lemon and chili flakes is nice touch. Reply Danny says October 2, 2020
Oh wow! I just made this for dinner tonight and found it delicious so yummy! Reply Sara @ Gathering Dreams says October 2, 2020 Thanks Danny! Glad you liked it! Reply Angel says September 14, 2020
This was absolutely amazing. I just made this for my dinner. I didn’t have black kale but I did have green kale. I really enjoyed it. Would definitely make it again. Reply Sara @ Gathering Dreams says September 14, 2020 Fantastic! I am so happy you liked it Angel. I make this at least once a week as Dan and I love it so much! Reply Nadia says November 20, 2019
Loved it! I didn’t find it bland at all and the taste of the black kale came through nicely.
Will do it again! Reply Sara @ Gathering Dreams says November 20, 2019 Thanks Nadia, glad you liked it Reply becky says November 19, 2019
It looks like I’m the first commenter to actually make this pesto. I think if you are a vegan this would be a nice addition and use of kale. This was my first time making a vegan pesto, first time using black kale and first time using almonds in pesto. SO……as a non-vegan I found it a little bland but it tasted better than I expected. I think if I was in the mood for pesto I’d stick with more traditional, but might try it again with walnuts or pine nuts to see if I like it better. Black kale seems like a nice mild kale and I would like to try other recipes that use it. Reply Sara @ Gathering Dreams says November 20, 2019 Thanks, Becky! I love kale as well. I am surprised you found it bland. You can add some nutritional yeast to give it a bit more flavor if you like, but I do prefer to keep it simple to taste the black kale. Reply Lindsey Coconides says September 16, 2019 Hey Sara, Can you do a tutorial for how you take your food photos? Reply Sara @ Gathering Dreams says September 20, 2019 Thanks, Lindsey. So happy you like our photos. I will think about creating a tutorial for that Reply Laura @ The Mindful Mom Blographer says December 18, 2017 I never thought of making pesto with kale, but it’s brilliant! We had a bumper crop of kale this year in our veggie garden, and I still have kale in the freezer! Will definitely be trying this! Reply Sara @ Gathering Dreams says December 18, 2017 Thank you Laura! I thought the same the first time I tried it. Pesto with kale? But it’s absolutely delicious. Reply Renee says December 13, 2017 Looks seriously amazing! Reply Sara @ Gathering Dreams says December 13, 2017 Thank you Reply fin$savvy panda @ finsavvypanda.com says December 8, 2017 Hey Sara! I LOVE pesto sauce in general! I love them in sandwiches, chicken, pastas, etc. It is truly amazing! It’s actually one of my fave sauces! And this black kale pesto pasta look delicious!!! Great job with this post, girl! Reply Sara @ Gathering Dreams says December 9, 2017 Thank you !!
You need to try this! It’s a really good alternative for winter Reply