Kale Pesto Pasta

kale pesto pasta topped with tomatoes

5 from 5 reviews

Kale pesto pasta recipe — healthy kale combine with cheese, garlic and oil for healthy, robust flavor.


  • 3 garlic cloves
  • 4 cups kale, rinsed and thick stems removed
  • 2/3 cup extra virgin olive oil
  • 1/2 cup (or a tad more) grated pecorino romano or Parmigiano cheese
  • 2 tbsp pumpkin seeds, lightly toasted (see notes)
  • generous pinch red pepper flakes (optional)
  • salt and pepper to taste
  • 12 ozs pasta — we like linguine or ziti with kale pesto
  • chopped fresh tomatoes for topping (optional)


  1. Boil water: Begin boiling some water for pasta before you start making the pesto.
  2. Mince the garlic: Add the garlic to a food processor and mince.
  3. Add the kale to the food process, coarsely chopping to create enough room for the other ingredients.
  4. Add the remaining ingredients from the seeds through the olive oil, and puree until it comes to a nice smooth consistency.
  5. Drain the pasta when it is cooked to your liking. Toss the pasta with enough pesto to coat it.
  6. Plate the pasta, pass extra cheese and pesto at the table.


  • You can use walnuts or pine nuts instead of pumpkin seeds, if you aren’t concerned about making a nut free dish.
  • See how to make kale pesto above for more tips.

Keywords: kale pesto, pasta with pesto, kale recipes

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