Creamy Kale & Wild Garlic Pesto Pasta
This Kale and Wild Garlic Pesto is a vibrant, nutrient-packed twist on the classic! Made with homegrown kale and freshly foraged wild garlic, it’s bursting with fresh, garlicky flavor and packed with vitamins. Perfect for tossing with pasta, spreading on toast, or drizzling over roasted veggies. Plus, it's easy to make, freezer-friendly, and a great way to incorporate seasonal, sustainable ingredients into your meals!
Ingredients
Foraged & Garden ingredients
- 50 g Wild garlic washed
- 50 g Kale washed and stems removed
Pesto Base
- 50 g Nuts Walnuts, Pecan, pine nuts etc.
- 50 g Parmesan cheese, vegan cheese grated
- 120 ml Olive oil extra virgin
- 1 clove Garlic
- 15 ml Lemon juice about 1/2 lemon
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
For the Pasta
- 250 g Pasta of choice
- 80 ml reserved Pasta water
- 1 splash of cream or plant based milk for extra creaminess
Instructions
Foraging and Prepping
- Wash and dry the wild garlic and kale thoroughly.
Making the pesto
- Toast the nuts or seeds in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant.
- Add the wild garlic, kale, toasted nuts, Parmesan (or nutritional yeast), and garlic clove to a food processor.
- Pulse a few times, then slowly drizzle in the olive oil while blending until smooth.
- Add the lemon juice, salt, and pepper, then blend again. Adjust seasoning to taste.
Cooking the Pasta
- Boil pasta until al dente, reserving some pasta water.
Bringing It All Together
- Toss the pasta with the pesto, adding reserved water for a silky sauce
- Stir in a splash of cream (optional) for an ultra-creamy finish
Notes
Serving Suggestions & Variations
- Protein Boost – Add grilled chicken, roasted chickpeas, or tofu.
- Extra Greens – Mix in spinach, arugula, or fresh peas.
- Cheese Lovers – Top with burrata, feta, or extra Parmesan.
- Dairy-Free/Vegan – Use nutritional yeast and plant-based milk.
- Nut-Free Option – Substitute sunflower seeds or pumpkin seeds.