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Vegan kale and avocado pesto pasta
Vegan kale and avocado pesto pasta

Before you jump to Vegan kale and avocado pesto pasta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is nowadays much more popular than in the past and rightfully so. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get people to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, most people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. In reality, though, simply making a couple of modest changes can positively impact daily eating habits.

Initially, you must be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you don’t wish to eat. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy at the start of the day. If this is not to your liking on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Evidently, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to vegan kale and avocado pesto pasta recipe. To make vegan kale and avocado pesto pasta you need 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegan kale and avocado pesto pasta:
  1. Use 2 cups penne pasta
  2. Prepare 2 cups packed, roughly chopped kale leaves (washed and drained)
  3. Provide 1 large ripe avocado
  4. Prepare 1/4 cup walnuts
  5. You need 1 small lemon/lime or half a large lemon/lime juice
  6. Provide 2 cloves garlic, peeled and chopped
  7. Provide 1 large green chili/jalapeno pepper (or crushed red chilies); optional
  8. Prepare 3 tablespoons Extra Virgin Olive oil (or more according to personal preference)
  9. Prepare to taste Salt
  10. Prepare Freshly ground black pepper (optional; I have used only green chilies)
Instructions to make Vegan kale and avocado pesto pasta:
  1. 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.
  2. 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.
  3. 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.
  4. Remove to a bowl and keep aside.
  5. 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!
  6. 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.
  7. 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!

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