Basil-Kale Pesto Pasta

Instructions

1. Begin by bringing a large pot of salted water to a boil for the pasta.
2. While waiting for the water to boil, prepare the pesto. Peel and roughly chop the garlic cloves.
3. Wash the kale and basil leaves. Remove the stems from the kale and roughly chop the leaves.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.
5. Add the chopped kale to the skillet along with 60ml of water. Cook for 3-4 minutes, stirring occasionally, until the kale is wilted and tender.
6. If using fresh basil, add the leaves to the skillet and cook for another 30 seconds until wilted. If using dried basil, you can add it in the next step.
7. Transfer the cooked kale, garlic, and basil (if fresh) mixture to a blender or food processor. Add the remaining tablespoon of olive oil, and salt and pepper to taste. If using dried basil, add it now.
8. Blend the mixture until you achieve a smooth pesto consistency. If the pesto is too thick, you can add a little more water or olive oil to reach your desired consistency.
9. While preparing the pesto, cook the gluten-free pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
10. Return the drained pasta to the pot and add the prepared pesto. Toss well to coat the pasta evenly with the pesto. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
11. Divide the pasta among serving plates. Sprinkle each serving with vegan Parmesan cheese and fresh basil leaves.
12. Garnish with additional fresh basil leaves if desired.
13. Serve immediately and enjoy your Basil-Kale Pesto Pasta!
14. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or olive oil to refresh the sauce.