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    Butternut Squash and Kale Pesto

    Healthy vegan butternut squash and kale pesto main dish - Eat Breathe Create

    What do you want to eat tonight Luc? Pasta (with cheese). This is his standard response. As sometimes that is exactly what he will have, not often though. There is so much more in life than cheese and pasta, and much more colourful. And you have no excuse now because you can get these already spiralised butternut squash ‘pasta’ in the supermarket (or do it yourself if you have the time, of course, but I seem to never have the time).

    Kale pesto recipe -Eat Breathe Create

    I am not sure you need to be vegan to like this dish, in fact it is probably a dish that you will be able to serve to non vegans. The butternut squash pasta might raise some eyebrows to be fair. I would really use this dish to add plants (and colour) to my diet, without too much fuss. Also I think this dish will travel well throughout the seasons. Use the pesto on pizzas or with real pasta – or on bakes tomatoes (one of my Mum’s staple side dish).

    Kale and kale pesto - Eat Breathe Create

    Kale pesto in a jar - Eat Breathe Create

    Kale Pesto

    This can be a side dish or a main dish - adjust the number of servings accordingly. 

    Author nathalie


    Kale Pesto

    • small bunch of kale (4-6 leaves, remove the thick part of the stems*)
    • ¼ cup pine nutes (toasted)
    • 1 clove garlic (or wild garlic if in season)
    • ¼ cup olive oil
    • 1 lemon juice and zest
    • 1 tbsp nutritional yeast (optional for a nutty taste)
    • salt and pepper (to taste)

    Butternut squash and Pesto

    • 1 bag spiralised butternut squash
    • 225 g frozen peas, defrosted


    Kale Pesto

    1. Blanch kale for about 30 seconds,  remove and place in the ice bath to stop the cooking process.

    2. Dry the kale. I squeeze the excess water by hand usually. 

    3. Blend everything together in a food processor. Pulse to create the texture you like best (chunky or smooth) Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

    Butternut squash pasta and pesto

    1. Steam for 5 minutes or until squash noodles are tender.

    2. Add the pesto mixture and peas to the cooled pasta and peas. Mix well, season to taste, and serve at room temperature.


    If you try one of my recipes, let me know in the comment box below or by using #eatbreathecreate on social media. I would love to see your own version.

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