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Kale Pesto Sauce

by Kate Velasquez

Functional Chef

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Prep Time: 

15 Minutes

Active Cook Time:

15 Minutes



Vegan, Vegetarian, Gluten-free



1 Bag nonoPASTA™
Vegan Butter

Olive oil
1 C Baby Kale leaves
1/2 C Fresh Basil leaves, packed
1 T Garlic, minced
1 Avocado, split
1/4 C Pine nuts, toasted
1/2 Lemon, juiced
To taste: Salt

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Bring a large pot of water to a rolling boil. While that’s coming to temp, prepare ingredients for the pesto. Mince garlic (or buy jarred, already minced, to save time), halve the avocado, toast pine nuts and juice lemon. Blitz all in a food processor and add olive oil until desired consistency is reached. I like mine more like a sauce but you could leave this a bit chunkier too. Taste for seasoning once all ingredients are combined.

Salt pasta water generously and cook pasta until el dente, around 10 minutes. Once it’s done, reserve some of the pasta water (a coffee mug comes in handy here) and then strain off the balance of the water. Add a drizzle of olive oil to keep the pasta from sticking to each other.

Finally, add a tablespoon of butter to a non stick or heavy bottomed pan. Add the pesto and pasta to the pan. Ladle in about a half cup of the reserved pasta water and combine all. Enjoy with a few additional pine nuts on top and garnish with basil leaves.


Besides adding fresh flavor, pesto has health benefits. Its ingredients are part of the heart-healthy Mediterranean diet. Plus, certain compounds in the ingredients may reduce your risk of heart disease, diabetes, and cancer.

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