Recipes // Main Dish Pasta // Kale Pesto

Kale Pesto


By Faith Durand

Makes 4-6 servings


  • 6 cups chopped kale leaves and stems
  • 3/4 cup olive oil
  • 6 garlic cloves
  • 3/4 cup grated Parmesan
  • 1/3 cup roasted salted sunflower kernels
  • 6 Tbsp. lemon juice


  1. Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat.  Add the mushrooms and cook, stirring occasionally until they are lightly browned, about 5 minutes.  Reduce the heat to medium-low and stir in the garlic.  Cook until the garlic is softened but not browned, about 1 minute.  Stir in the tomatoes, beef bouillon cube, and sugar and bring to boil over high heat.  Reduce the heat to medium-low and simmer, stirring occasionally, being sure to dissolve the bouillon cube, until the sauce is slightly reduced, about 30 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the fusilli and cook according to the package directions until al dente.  Drain the Pasta and return it to the cooking pot.
  3. Stir the chopped basil and remaining 2 tablespoons olive oil into the sauce.  Season with salt and pepper to taste.  Pour the sauce over the pasta, add the Parmesan Cheese, and mix well.  Transfer to a serving bowl, garnish with the basil leaves, and serve hot, with additional Parmesan cheese served on the side.
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