Kale Pesto Pasta #glutenfree #caseinfree

Kale Pesto Ingredients

I wanted to make an easy, healthy, gluten-free, casein-free dinner with everyone’s favorite superfood – kale – and my favorite pad thai rice noodles.  This kale pesto pasta (minus the parmesan cheese) turned out really yummy and we’ll definitely be making it again. I love the textures as much as the taste!

Kale Pesto with Rice Noodles

Kale Pesto Pasta

Serving Size: 2

Kale Pesto Pasta #glutenfree #caseinfree
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  • 8 oz GF pad thai rice noodles
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic, crushed
  • Juice from 1/2 lemon, freshly squeezed
  • Lemon zest
  • 4 cups organic kale, trimmed and washed
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil


  1. To make the pesto, add the toasted pine nuts, garlic, lemon juice and zest to a food processor. Pulse until well combined.
  2. Add the kale and pulse until finely chopped, scraping down the sides several times. Add salt and pepper.
  3. Slowly stream the olive oil while pulsing until the pesto thickens. Adjust seasonings to taste.
  4. Boil filtered water in a large saucepan and cook the pasta according to the directions (usually 4-5 minutes). Drain then add the pesto and pasta back into the saucepan and toss to coat the pasta with the pesto.
  5. Sprinkle with some toasted pine nuts and serve immediately.


This actually makes a lot of pesto. If you don't want to use all of the pesto in this dish, freeze some of it in a small container covered with olive oil to use in another dish.


Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. October 23, 2014
    […] Parmesan) recipe on the blog #glutenfree #dairyfree #healthy #unprocessed #cleaneating #realfood theweeklymenubook… from Pinterest – […]
  2. December 22, 2014
    […] Saturday – Kale Pesto with Rice Noodles […]
  3. February 22, 2015
    […] #MeatlessMonday – Rice Noodles with Kale Pesto […]