Basil, Kale, and Walnut Pesto
4-6oz gluten free pasta
4 cloves of garlic, or more! Garlic is always good
1 c fresh basil
1 c fresh kale
1/2 c raw, unsalted walnuts
1/4 onion, minced, or more..I'm not a huge fan of them so I used as little as possible
2 tblsp olive oil
2/3 c salted pasta water reserved
1 tsp salt
1 1/2 tblsp nutritional yeast
4 stalks asparagus, or more..I'm easing into asparagus right now :)
2 roma tomatoes chopped
Boil pasta according to package directions in a heavily salted pot of water. Before draining noodles reserve about 2/3 cups of pasta water and set aside.
Saute kale, onion, walnuts, basil and 2/3 of your chopped garlic, until your greens are just wilted. Once the greens are ready remove them from the pan and transfer to a blender or food processor and process a few minutes. Add in some of the reserved pasta water, and nutritional yeast. Process until mixture is smooth and at the consistency you'd like. Return the pan to the heat and saute the rest of the garlic and your asparagus. Saute until asparagus is softened, but still crisp, about 5 minutes. Once asparagus and pasta noodles are ready add the noodles to the saute pan with the desired amount of pesto sauce. (I had some left over) Top with tomatoes and enjoy!
Isn't it gorgeous? So yummy!