10 Recipe Appetizing Vegan kale and avocado pesto pasta delicious and easy to make.

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More vegan recipe videos on their way - For. This quick, easy kale avocado pesto pasta is a deliciously simple recipe, with a creamy texture and tons of flavor. A super healthy but comforting vegetarian and vegan pasta dinner!

You need penne pasta.
Provide packed, roughly chopped kale leaves (washed and drained).
Prepare large ripe avocado.
Use walnuts.
You need to prepare small lemon/lime or half a large lemon/lime juice.
You need garlic, peeled and chopped.
Prepare large green chili/jalapeno pepper (or crushed red chilies); optional.
Provide Extra Virgin Olive oil (or more according to personal preference).
Prepare Salt.
Prepare Freshly ground black pepper (optional; I have used only green chilies).

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well..
TO MAKE THE PESTO: In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili..
Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste..
Remove to a bowl and keep aside..
Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. Enjoy foodies!.
Notes Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning. Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc. Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc. Instead of walnuts, you can use cashews, sunflower seeds, almonds etc..
For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do. If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!.

Pesto and avocado go surprisingly well together, which you'll soon find out if you try this avocado pesto. This vegan pesto pasta with homemade kale pesto and spring vegetables makes for a quick and delicious mid-week meal that can I stirred it through some wholemeal pasta and added lots of green veggies to it to turn it into a spring-inspired dish. If you want this dish to be extra quick, don't bother. Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast! It's easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor.

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