How to Make Kale Pesto | Hilah Cooking

Name: How to Make Kale Pesto | Hilah Cooking
Total time: 25 min
Ingredients: 1 cup Kale; ½ cups Parsley; ½ cups Parmesan cheese, grated; 2 cloves Garlic; ¼ cups Pecan, toasted; ¼ tsp Salt; 1–2 tsp Lemon; ½–⅔ cups Olive oil; 8 oz Spaghetti

By Hilah Cooking · 25 min

Ingredients

Kale1 cup
Parsley½ cups
Parmesan cheese · grated½ cups
Garlic2 cloves
Pecan · toasted¼ cups
Salt¼ tsp
Lemon1–2 tsp
Olive oil½–⅔ cups
Spaghetti8 oz

Instructions

Put the kale and pecans in a food chopper or processor and pulse until finely chopped. Add the remaining ingredients except the oil and pulse until a coarse paste forms.
Add the oil a little at a time until the pesto reaches the consistency you want.
Cook the pasta as the packet directs. Before draining, scoop out about 1 cup of the cooking water and set it aside.
Drain the pasta into a large bowl. Add the pesto and ½ cup of the pasta water, then toss with tongs until coated, adding a little more water if needed.

Summarized from Hilah Cooking's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Cheese Lemon Parmesan cheese Spaghetti Pecan Kale

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app