Kale Pesto and Tomato Linguine {Gluten Free, Easily Vegan}
 
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Fresh and flavorful kale and basil pesto mixed with gluten free pasta, juicy tomatoes and salty kalamata olives.
Author:
Recipe type: Pasta, Gluten Free
Serves: 4
Ingredients
  • 1 tablespoon raw pistachios
  • ½ cup fresh basil leaves, packed
  • 2 cloves garlic
  • 1 bunch kale
  • 3 tablespoons olive oil
  • 1 pint grape tomatoes
  • ¼ cup kalamata olives, halved
  • 8 ounces pasta (gluten free if desired)
  • ¼ cup grated parmesan (optional - leave out for vegan option)
Instructions
  1. To start, remove that bitterness by blanching the kale. Remove the large middle stems from the kale leafs and tear into 1 or 2-inch pieces. Place the leafs into a medium-sized pot, then fill that pot halfway with water. Bring the water to a boil, then reduce to low heat and let simmer for 10 minutes, stirring every minute or so.
  2. Pulse together the pistachios and garlic in a food processor until fine.
  3. Drain the kale, rinse it in cold water, and squeeze it with your hands to ring out some of the water. Add the kale and the basil to the food processor, pulsing and then scraping the sides several times until smooth. Slowly add the olive oil while the processor is running, again scraping the sides as necessary. Set aside.
  4. Cook pasta according to package directions, but watching carefully. It is important not to overcook gluten free pasta, because no one likes a mushy noodle!
  5. Drain pasta, return to the pot, then mix in the pesto, tomatoes, and olives. Divide between four bowls, and top with grated parmesan, if desired.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/05/23/kale-pesto-and-tomato-linguine-gluten-free-easily-vegan/