Kale Pesto Pasta

Kale Pesto Pasta is my go-to for a weeknight dinner that feels both comforting and vibrant. It comes together in minutes, yet delivers a richness and depth you’d expect from something much more involved. The pesto is entirely basil-free, yet it still carries the character of the Italian classic thanks to the nutty pistachios, sharp cheese, and grassy olive oil blended with tender cavolo nero. Whether you’re trying to use up leftover greens or simply want a bold, green pasta that doesn’t rely on cream or tomatoes, this one’s for you. Even better: everything comes together while your pasta cooks.

Table of Contents

• Ingredient Breakdown
• Prepping the Cavolo Nero 
• The Importance of Salted Water 
• Why You Should Reserve Pasta Water 
• Blending Tips 
• Making Kale Pesto Pasta Your Own
• More Pasta Recipes

Ingredient Breakdown

• Cavolo nero (Tuscan kale): Deep green, hearty and slightly earthy, it softens beautifully after a quick blanch.
• Dried pasta: Use short or long shapes, depending on your mood; both catch the pesto well.
• Raw pistachios: Lend sweetness and creaminess to balance the slight bitterness of kale.
• Garlic: Adds pungency and warmth, mellowed once blitzed.
• Olive oil: A smooth base that carries the richness of the sauce.
• Water: Used for blending and loosening the pesto without adding more oil.
• Grana Padano or Parmigiano Reggiano: Salty, nutty cheese that adds depth and umami.
• Sea salt and black pepper: Essential for rounding out the flavour.
• Fresh lemon juice: Adds brightness and lifts the whole dish.
• Extra cheese for serving: Optional, but highly recommended.

Prepping the Cavolo Nero

Cavolo nero is the star ingredient in Kale Pesto Pasta, and treating it well is essential. Start by stripping the tough ribs from each leaf. These central stems don’t break down easily, so removing them keeps the pesto smooth. Blanching is key. It softens the leaves just enough while locking in that deep green colour. Don’t overcook; 15–30 seconds in salted boiling water is all it needs. 

Let it cool slightly, then squeeze out as much water as possible. This stops the pesto from becoming watery and helps it emulsify better. Gloves can help if the kale is still hot. What you’re left with is a silky, mellow green perfect for blending. It’s worth every step to transform kale into something luxurious and rich. If you’re sceptical about kale, this recipe might just convert you.

The Importance of Salted Water

You might be tempted to skip salting your pasta water, but this small step makes a significant difference in Kale Pesto Pasta. When you blanch the kale in properly salted water, you not only season the greens from within but also help preserve their bold green colour. The salted water sets the pigment, locking in that deep, fresh vibrancy that makes this pesto stand out. 

Later, when you cook your pasta in the same pot, the salt ensures each bite is flavourful right to the centre. This is especially important in a dish with a lighter, oil-based sauce like pesto, where the pasta itself plays a starring role. The water should taste as salty as the sea. Dramatic, yes, but worth it. This technique elevates both the appearance and taste of the finished dish without any extra effort.

Why You Should Reserve Pasta Water

If you’ve ever wondered why so many pasta recipes tell you to save a splash of cooking water, Kale Pesto Pasta is the perfect example. That starchy, slightly salty liquid acts as a natural binder, helping the pesto cling to the pasta without separating. It also loosens the sauce just enough to distribute evenly across every bite. 

Without it, your pesto might sit in clumps or feel oily. With it, you get a cohesive, glossy finish. Add a little at a time as you toss, and watch the pesto transform. It becomes silky and smooth, coating the pasta perfectly without drowning it. This trick also lets you adjust the sauce to your liking. Thicker for a more decadent finish, or looser for a lighter feel. Either way, pasta water is the unspoken hero of this dish.

Blending Tips

A silky pesto is all about the right blending order and equipment. Start with the pistachios, garlic, water and olive oil. This forms a creamy base and ensures your nuts break down fully before adding fibrous greens. Next, blend in the kale and cheese. If the mixture feels thick or grainy, add more water one tablespoon at a time. The consistency should be pourable, not runny. Enough to coat pasta without clumping. 

A high-powered blender will give you a smoother result, but a food processor works well too. Taste before seasoning. Remember: the cheese adds salt, and the kale brings earthiness. A touch of lemon juice at the end balances everything out, giving the sauce a subtle lift that keeps it from feeling too rich. This attention to blending transforms the dish from good to excellent.

Making Kale Pesto Pasta Your Own

One of the joys of Kale Pesto Pasta is its adaptability. It’s a recipe that invites creativity, whether you want to keep it classic or switch things up. 

• Fancy different nuts? You can swap pistachios for almonds, cashews or even sunflower seeds if you prefer a nut-free version.
• Want to boost the veg content? Add a handful of peas or roasted courgette. 
• Fancy a little protein? Stir through some flaked tuna, grilled chicken or roasted chickpeas. 
• Want to make this gluten-free? You can use a gluten-free or alternative grain pasta. Spelt, chickpea or lentil-based pastas all work well. 
• For extra creaminess, a spoonful of ricotta stirred in at the end adds a lovely richness.

The pesto itself keeps in the fridge for several days or can be frozen in portions. This makes it ideal for meal prep or last-minute dinners when you want something nourishing and fuss-free.

More Pasta Recipes

We all love pasta, there’s no denying it. So if you’re looking for more recipes just like this Kale Pesto Pasta, then here you go:

• Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce. 
• Creamy Tomato and Harissa Pasta: This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice from the harissa.
• Tomato & Red Pepper Gnocchi: A dish that brings together pillowy gnocchi and a hearty, flavour-packed sauce made from fresh, vibrant ingredients. This quick and easy vegan recipe is perfect for a weeknight dinner. It takes just 30 minutes to prepare!
• Cheesy Gnocchi Bake: This recipe combines soft, pillowy gnocchi with a rich tomato sauce and a generous layer of melted cheese, creating a meal that’s both hearty and indulgent. 
• Burnt Aubergine Rigatoni: Charring aubergines over an open flame or under a hot grill intensifies their taste, creating a velvety, umami-rich sauce that clings beautifully to rigatoni. 

See how I make all these recipes and more over on my Instagram!