Recipe: Pasta with Kale & Pumpkin Seed Pesto


Pasta with Kale & Pumpkin Seed Pesto 

12 months + up

Makes 4-8 servings 

  1. 1 medium bunch kale, center ribs and stems removed

  2. 1 small garlic clove, optional

  3. 1/2 cup toasted pumpkin seeds

  4. 1/2 cup grated Parmesan cheese, plus more for serving

  5. 1/4 teaspoon each salt and pepper

  6. 1/2 cup extra-virgin olive oil

  7. 2 tablespoons fresh lemon juice (from about 1/2 lemon)

  8. 1 lb. your favorite kid-friendly pasta shape (gluten-free if necessary)

Bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.  Transfer kale to a food processor, add garlic if using, pumpkin seeds, Parmesan, salt and pepper, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with additional salt and pepper if you’d like.

Bring the reserved cooking water to a boil and cook the pasta according to the package directions.  Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry).  Serve the pasta sprinkled with additional Parmesan.


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© 2019 Danielle Krupa