ST. LOUIS — Hayley’s Kale Pesto Pasta (gluten free!)

Serves 4



  • 4 cups packed fresh kale, stems removed
  • ½ cup evoo
  • 3 garlic cloves
  • ½ cup fresh grated parmesan cheese (no green top!)
  • ¼ cup pine nuts
  • ¼ tsp plus more to taste


  • 1 lb gluten free fusilli pasta
  • 3 tbsp salt
  • ¼ cup pine nuts
  • Extra parmesan for topping
  • Optional: 2 cans of olive oil packed Portifino albacore tuna or two cooked chicken breasts


  • Set a pot of water to boil. Once boiling, add 3 Tbsp salt and pasta. Cook according to package instructions.
  • Add all the pesto ingredients to a food processor and process until smooth. Adjust salt if needed.
  • When pasta is finished cooking, toss with the pesto. Top with extra cheese and nuts and add tuna or chicken for extra protein if desired!