Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Kale Avocado Pesto

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Happy Valentine’s Day! I hope it’s a good day and people are celebrating love. I am celebrating protein with this recipe using a fun grocery find – Tolerant Simply Legumes Organic Green Lentil Pasta.

We’re having lots of fun trying alternative, high protein pasta lately and at 21 grams of protein per serving, this pasta has you covered! And I love the simple ingredient list.

It easily serves as a fun, main protein dish and inspired this creamy, avocado-based kale pesto to go with it.

Kale Avocado Pesto

  • 2 cups chopped kale
  • 1 avocado, seeded and scooped
  • 2 cloves of garlic
  • 2 tbsp. apple cider vinegar
  • dash of red pepper flakes
  • 1/2 cup of water, as needed
  • ¼ cup nutritional yeast
  • salt and pepper to taste

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 4 servings.

I mixed steamed cauliflower and peas into the pasta dish to make it more hearty since the pasta box only has 2 servings in it and wow, the pesto turned out very creamy and thick.

And coats the veggies and pasta with a kicky and creamy garlic flavor.

It’s simple to whip up in the blender and this kale-based pesto turns pasta and veggies into a creamy comfort food.

Comments

  2. I got to try that Tolerant brand pasta at the Fancy Foods Show in January, and I was definitely impressed! Easily one of the better gluten-free varieties I’ve tried, and if it was smothered with your avocado pesto, so much the better. ;)