Refer to this guide to Vegan Tuscan Kale Pesto Pasta

Gather the following ingredients

Here’s what you’ll need to make this Vegan Tuscan Kale Pesto Pasta: a bunch of fresh kale (stems removed), two cloves of garlic, half a cup of raw walnuts, a third of a cup of nutritional yeast , the juice of a lemon. , three-quarters cup of extra virgin olive oil, salt and pepper to taste and 400 grams (about 14 ounces) of your favorite pasta.

Prepare the kale pesto

Start by rinsing the kale leaves well under cold water.

Dry them with a towel or use a salad spinner to remove excess moisture.

In a food processor or blender, add the kale leaves along with the garlic cloves, raw walnuts, nutritional yeast and lemon juice.

Pulse until mixture is coarsely chopped.

Mix with olive oil

While the food processor is still running on low, slowly pour in the extra virgin olive oil until the mixture becomes smooth and creamy.

You may need to stop and scrape the sides with a spatula from time to time.

Taste and season your pesto with salt and pepper to taste.

Cooking pasta

Bring a large pot of salted water to a boil.

Add the pasta, stirring to prevent sticking, and cook according to package directions until al dente.

Reserve a cup of water before draining.

This reserved water will be used to thin the pesto sauce when combined with the pasta, allowing for a smoother coating.

Combine pesto with pasta

In a large bowl or saucepan over low heat, combine the cooked pasta with the vegan Tuscan kale pesto.

Slowly add the reserved pasta water until you reach the desired consistency.

This method allows the sauce to adhere perfectly to each strand of dough, creating a harmonious balance between too thick and too thin.