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To store for a longer time, drizzle some oil over the pesto sauce to prevent. avocado-kale pesto pasta v & gf. there are so many ways to go about making pesto. if kale isn't your thing or don't have it on hand, add spinach, arugula, or more basil. you could even swap the toasted pine nuts for walnuts. there are a variety of ways you could go about making this pesto - just don't. This creamy avocado pesto pasta has lots of fresh basil, garlic, and lemon.

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Ingredients requirements for Vegan kale and avocado pesto pasta:

1. You need 2 cups of penne pasta
2. Get 2 cups for packed, roughly chopped kale leaves (washed and drained)
3. Prepare 1 of large ripe avocado
4. Require 1/4 cup of walnuts
5. Give 1 of small lemon/lime or half a large lemon/lime juice
6. Provide 2 cloves garlic, peeled and chopped
7. Provide 1 for large green chili/jalapeno pepper (or crushed red chilies); optional
8. Need 3 tablespoons of Extra Virgin Olive oil (or more according to personal preference)
9. Take to taste Salt
10. Provide of Freshly ground black pepper (optional; I have used only green chilies)

How did I do it, you ask? This quick, easy Kale Avocado Pesto Pasta is a deliciously simple recipe, with a creamy texture and tons of flavor. A super healthy but comforting vegetarian and vegan pasta dinner. This recipe for Vegan Kale Avocado Pesto will take your pasta and bread to the next level.

Vegan kale and avocado pesto pasta instructions:

1. Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well.
2. TO MAKE THE PESTO: - In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili.
3. Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. - Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste.
4. Remove to a bowl and keep aside.
5. Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. - Enjoy foodies!
6. Notes - - Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning. - - Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc. - - Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc. - - Instead of walnuts, you can use cashews, sunflower seeds, almonds etc.
7. For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do. - - If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!

This recipe is naturally gluten-free and oil free making it a much I hope you enjoy this vegan kale avocado pesto recipe. If you have recipe you would like to see me make, let me know in the comments below. This California-inspired pesto pasta recipe combines the light, creamy flavor of the avocado with a rich basil pesto for a unique vegetarian pasta dish. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast!

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