Kale Pesto with Spaghetti

Kale Pesto with Einkorn Spaghetti

Earthy & vibrant.


- 4 large kale leaves stemmed and blanched / let cool & chopped
- 1 cup basil leaves roughly chopped
- 2-4 cloves garlic smashed and roughly chopped
- Zest and juice from 1/2 lemon
- 1/4 cup slightly toasted pumpkin seeds
- 1/4 cup water
- Pinch of sea salt
- Pinch of red pepper flake
- 1/2 cup extra virgin olive oil
- Freshly grated parmesan
- 1 box Revival Einkorn Spaghetti


Pesto: Place first eight ingredients in a food processor and blend until smooth. Add the olive oil and give a couple quick pulses to blend and place in a large sauce pan and warm on low. 

Pasta: Cook as instructed on the box retaining a small amount of the cooking water. 


Add the cooked spaghetti and 1 tbsp of cooking water to the pesto and stir to coat. Serve with freshly grated cheese. Top with finely chopped basil.

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