Kale Pesto Pasta with Carrot & Pine nuts


“The Queen of greens”, “the New Beef”… you name it! Kale is probably one of the healthiest and most nutritious plant food that exists.

It’s loaded with all sorts of beneficial compounds: low in calories, high in fiber and iron (more than in beef!) and filled with powerful antioxidents. Kale is also a great anti-inflammatory food, high in vitamins A, C, and K.

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Ingredients (Serves 4)

1 cup of packed torn kale leaves, washed and stems removed
1/2 cup of packed fresh basil leaves
1/2 teaspoon of sea salt
4 tablespoons of extra virgin olive oil ((I used Huile d’olive AOP Château d’Estoublon)
2 tablespoons of Greek yogurt
1/4 cup of toasted pine nuts (+ 1 handful for serving)
2 cloves of garlic, minced
1/4 cup of grated Parmesan cheese

1 carrot, peeled, shreded, steemed (or boiled)


In a food processor, combine all the ingredients and pulse to combine. Toss with your favorite pasta (I used serpentini) and serve immediately.
I added some more pine nuts, parmesan shreds, and steamed carrot shreds.

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