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Creamy Kale-pesto Penne Recipe




  • 4 cups dry whole grain penne
  • 4 cups stemmed and coarsely chopped kale
  • ½ cup fresh basil leaves, plus some for garnish
  • ½ avocado, cut into chunks
  • 3 garlic cloves
  • ¼ cup pine nuts
  • 2tbsp extra virgin olive oil
  • 1tbsp freshly squeezed lemon juice
  • ¼ cup water
  • Sea salt
  • Freshly ground black pepper


1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.

2. While the pasta cooks, add the kale, basil, avocado, garlic, pine nuts, olive oil and lemon juice to a food processor, and pulse until coarsely chopped.

3. Scrape down the sides of the processor. Turn it back on and pour in the water, while blending, until the pesto is a thick, creamy texture. Use as much water as needed.

4. Season the pesto and set aside.

5. Toss the hot pasta with as much pesto as you like or until coated. If you have leftover pesto keep it in the fridge for up to a week.

6. Serve garnished with the basil leaves.

Recipe courtesy of Kale, the Everyday Superfood, Sonoma Press


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