Ingredients
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Instructions
- Make the Pesto:
- Let’s blanch greens! To do so, bring a large pot of salted water to a boil. Also prepare a bowl of ice water on the side.
- Place 2 cups fresh basil, 1 cup fresh parsley, 1 ½ cups kale (stem removed and chopped) and 2 cups spinach into the boiling water for 15-20 seconds, then carefully remove with a slotted spoon or colander into the ice water. This may need to be done in two batches. Allow to sit 1 minute, then remove the greens from the water and squeeze out any excess water with your hands.
- Place blanched greens into a bowl on the side.
- Combine all the pesto ingredients EXCEPT for the blanched greens & olive oil: 2 clove garlic (chopped), 1 tablespoon miso paste, ⅓ cup pine nuts, ½ jalapeno, 2 tablespoons nutritional yeast, Peeled skin of ½ lemon, 2 tablespoons fresh lemon juice, 2 teaspoons fine sea salt, and ¼ teaspoon ground black pepper. Blend for 30 seconds. Begin with adding ½ cup oil and blend until combined.
- Next, slowly add greens in 3 additions, blending in between each addition. Slowly add the remaining oil throughout the blending process (either ¼ or ½ cup depending on if you feel the pesto needs more), making sure to pause the machine and scrape down the sides every so often.
- Blend pesto until smooth and creamy.
- Prepare the Pasta:
- Cook 2, 12 oz boxes Gluten Free Pasta according to package directions in salted water. Strain and rinse with cold water.
- Place the pasta into a bowl and mix in the quartered 1 box Pure Flavor® Organic Luna® Sweets Cocktail Tomatoes & 1 cup pimento olives (halved).
- Taste pasta and add more salt or pepper to taste. Enjoy!