Vegan Kale and Avocado Pesto Pasta

VEGAN KALE AND AVOCADO PESTO PASTA – an easy meatless lunch/dinner, ready in less than 30 minutes! With nutritious kale, heart-healthy avocado and walnuts, making a tasty, filling and nutritious meal could not be easier!

2 cups penne pasta

2 cups packed, roughly chopped kale leaves (washed and drained)

1 large ripe avocado

¼ cup walnuts

1 small lemon/lime or half a large lemon/lime juice

2 cloves garlic, peeled and chopped

1 large green chili/jalapeno pepper (or crushed red chilies); optional

3 tablespoons Extra Virgin Olive oil (or more according to personal preference)

Salt to taste

Freshly ground black pepper (optional; I have used only green chilies/jalapenos)

Gather all the ingredients needed for this amazing meatless delight!

Cook pasta according to package instructions; al dente; drain, rinse with cold water and keep aside. Make sure to salt the water well.

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 the pesto 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!

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!