Ingredients
Scale
1lb box of fusilli, cooked according to package directions
2 cups of chopped kale, stems removed
1 cup of basil
1 avocado
2 cloves of garlic
¼ cup freshly grated Parmesan cheese
1 tablespoon hemp seeds
1/4 cup + 4 tablespoons walnuts
1/8 cup extra virgin olive oil
2 tablespoons lemon juice
Zest of half a lemon
Salt and pepper
Instructions
- In a food processor, add kale, basil, avocado, garlic, nutritional yeast, hemp seeds, lemon juice and ¼ cup of walnuts. Mix for about 30-60 seconds until kale is finely chopped. With the motor running, slowly drizzle in the extra virgin olive oil. Scrape down the sides of the processor and mix again as needed until a smooth pesto forms. Add salt and pepper to taste then pulse mixer to combine.
- Add pasta while still warm and kale pesto to a large mixing bowl and stir until well combined.
- Portion pasta on individual bowls and top each serving with 1 tablespoon of chopped walnuts and about a teaspoon of lemon zest. .
