Gluten Free Kale Basil Pesto Pasta

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Hello Lovelies:

Do you have an herb garden? My home is full of green – I have windowsills covered in plants. And amongst all of those green goodies are a few herbs. But I have a confession – I rarely harvest them. I feel like a jerk for hurting my plants. Fruits and veggies we grow outside are fair game; those suckers had to die! But I have a soft spot for my potted plants and those herbs have inherited that gentle love and affection.

Our basil plant all but exploded in leaves. And after months of marveling at it’s insane growth (it practically took over), I finally caved and harvested some leaves. Did I feel like a jerk during? Yes. Was it worth it? Abso-freaking-lutely! It means I got to enjoy an incredible Kale Basil Pesto Pasta! Now I’m staring hungrily at the remaining leaves…

Are you a pasta lover like I am? You totally need this delicious, Gluten Free, Vegan Kale Basil Pesto Pasta recipe. You'll adore it.

I made a delicious Kale Basil Pesto! (As you can see, my guilt was short lived.) It was so delicious I knew that I had to share it with you!

So without further ado, here’s the recipe so you can enjoy some goodness along with me.

Fair warning – a basil plant was harmed in the making of this recipe. It is, however, recovering and growing more leaves as we speak.

Kale Basil Pesto Pasta

Are you a pasta lover like I am? You totally need this delicious, Gluten Free, Vegan Kale Basil Pesto Pasta recipe. You'll adore it.

You will need

1 340g Package of Rice Pasta (or pasta of choice). I prefer the Tinkyada Organic Fusilli or Elbow Macaroni.

Cook the pasta as per the cooking instructions on the packaging. Strain and set aside while you prepare the sauce.


1 Cup of Basil

½ Cup of Kale

1 Shallot

1 Clove of Garlic

¾ Cup of Olive Oil

2 Tbsps of Nutritional Yeast

½ Cup of Walnuts

2 Pinches of Dill

2 Pinches of Himalayan Pink Salt (or more to taste)


Combine all of your ingredients in a food processor and blend until smooth. Add to your pasta and mix. I like to add two tablespoons of coconut oil to the mix for extra, oily goodness, but that is, of course, optional.

*Please do not expose the pesto to high heat – olive oil has a low smoke point; aldehydes are created when it’s exposed to high heat. Aldehydes are associated with certain cancers and diseases like Alzheimer’s and Parkinson’s. Fats that are a solid at room temperature, like coconut oil and butter, fair better when you are cooking at high temperatures as they have a higher smoke point.

I hope you enjoy this goodness as much as I do! I’ll be brave and pick more herbs for you in the future. I’m looking at you lavender!

Health, love and Basil,


Thought of the day: I lend myself to nature. She humbles me and leaves me full of awe.

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Sara | Ms. Health-Esteem

Sara Flanagan is a wellness writer and the creator of, where she shares her story of being diagnosed with Graves Disease, a chronic autoimmune disease, and empowering herself to do everything she can to thrive in spite of her diagnosis. She writes articles on self-love, acceptance, wellness and nutrition. Join the Health-Esteem Family today and share in the journey.

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