Pesto is one of those culinary treasures that you might miss as a vegan, because traditional pesto Genovese is made with generous amounts of parmesan cheese. What you might not know is that pesto can be made in practically countless ways by mixing and matching herbs, greens, nuts, and yes, even omitting the cheese! Since at by CHLOE. we are kale fanatics (it’s even in our ice cream!), we are serving up pesto made with, you guessed it– kale! And we promise, you won’t miss the dairy.
Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
Remove stems from kale and chop leaves.
Set a large pot of well-salted water to boil.
Add kale, walnuts, pine nuts, miso, lemon juice, sea salt, and garlic to the bowl of a food processor fitted with an S-blade. Pulse several times until ingredients are roughly chopped.
Add extra virgin olive oil and process until smooth, stopping to scrape down the sides of the bowl when necessary.
Remove pesto from food processor and set aside in a small bowl.
Bring a large pot of well-salted water to a boil.
Add pasta and cook according to package directions. Before straining, reserve 1/3 cup of cooking water.
Strain pasta and place in a large pan.
Heat pan over low heat and toss pasta with pesto and cooking water until well combined.
Remove from heat and serve immediately.
NOTES + SERVING
Pesto will keep in an air-tight container for up to 5 days in the refrigerator until ready to use, or can be frozen in an air-tight container for up to 6 months.