Lacinato kale pesto pasta

Lacinato kale pesto pasta

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

361kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Very low (0.129kg CO2 eq) i

A creamy and tasty pesto made from nutritious kale and walnuts.

Ingredients for 4 portions

  • Whole grain pasta 320 g
  • Lacinato kale 1 bunch
  • Walnut halves 20 g
  • Extra virgin olive oil 2 tbsp (20 ml)
  • Salt to taste



Clean and de-rib the kale.


Bring a pan of lightly salted water to the boil, add the kale, and cook for 10 minutes.


Drain, but do not squeeze, and transfer to a blender. Set aside the cooking water.


Coarsely chop the walnuts and toast them in a non-stick pan.


When they are fragrant, add the walnuts to the kale and purée until smooth.


Continue blending, adding the oil and seasoning. Pour the pesto into a large bowl.


Cook the pasta in the cooking water.


Drain and add to the pesto, mixing well, with a drizzle of olive oil.

Enviromental Impact

Very low


Per serving:

0.129kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.