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Kale Pesto Pasta


1 bunch kale, de-stemmed

12 oz farro pasta or whole wheat pasta

1/3 cup raw pistachios (or walnuts or pine nuts)

1/4 cup extra-virgin olive oil

1 garlic clove

1 oz Parmesan, finely grated, plus more for serving

2 Tbsp unsalted butter

1 bunch basil

Salt and pepper to taste

Optional: dollop of butter


  1. Bring pot of water to a boil. Add kale leaves and boil until bright green and wilted, about 30 seconds. Transfer cooked kale to a baking sheet or plate with tongs, while keeping the water boiling. Let kale cool slightly and wring out excess water with your hands.

  2. Cook pasta in the pot of boiling water, stirring occasionally, until al dente.

  3. Blend nuts, oil, garlic, and 1/3 cup water in a blender or food processor until very smooth. Add kale, basil, and 1 oz Parmesan. Purée, adding water 1 Tbsp at a time as needed, until smooth. Transfer pesto to a large bowl.

  4. Transfer pasta to the bowl of pesto; add butter and a 1/3 cup pasta cooking liquid, and toss. Divide pasta among individual bowls and top with more Parmesan and a few grinds of pepper.


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