Kale Pesto Pasta

Kale Pesto Pasta

You guys, I can’t stop with cold pasta dishes this summer! It’s all I want to eat! I had a half bunch of kale leftover from another recipe this week, so I decided to make some kale pesto pasta. At 99 cents a bunch, kale makes for a far less expensive pesto than fresh basil, and it has a wonderfully earthy flavor (although if you’re not a fan of kale’s flavor to begin with, you probably won’t be a fan of this either). Plenty of fresh lemon juice, garlic, and a sprinkle of lemon zest at the end make this pasta the perfectly vibrant and fresh dish for summer.

As is my style, I’ve offered the most basic version below. If you have room in your budget and want to take it further, try adding things like sliced grilled chicken, halved grape tomatoes, or even some briny chopped artichoke hearts. It’s good enough on its own that I devoured a bowl right after taking the photos, but with a few add-ins it can go from a refreshing summer side to a full-on meal.

And if you’re not a fan of kale, or can’t get kale for a reasonable price, my Parsley Pesto Pasta is another great budget-friendly option.

Kale Pesto Pasta

Kale Pesto Pasta

Kale makes a great inexpensive and earthy pesto! Dress up this Kale Pesto pasta with add-ins to make it a meal, or keep it simple for the perfect summer side.

Ingredients

  • 1 lb pasta ($1.49)
  • 4 cups kale, chopped, loosely packed ($0.50)
  • 1/3 cup olive oil, or as needed ($0.82)
  • 1 clove garlic ($0.08)
  • 1/4 cup chopped walnuts ($0.57)
  • 1/3 cup Parmesan, grated ($0.55)
  • 1/2 tsp salt, or as needed ($0.03)
Read the whole recipe on Budget Bytes