top-down picture of chickpea pasta with kale almond pesto in a white bowl


Pestos are one of those great creations that pair with nearly everything and make any dish instantly more flavorful.  It’s a truly versatile sauce that shines with any herb, green, and nut combination.  Have you ever tried a pistachio or almond-based pesto?  Delicious.  Carina Wolff is the California girl behind the mostly plant-based blog Kale Me Maybe.  We recently interviewed her and thoroughly enjoyed hearing how she got started as a food blogger and of course, her immense love of kale.  She’s inspired by the freshness of California produce which shows up in most of her creations.  Carina has kindly shared her chickpea pasta with kale almond pesto recipe with us and you’ll definitely want to give it a try.  Also, tune in here to listen to her interview.



Have you tried Banza’s chickpea pasta yet?  We hadn’t until we stumbled upon this recipe and thank God we did.  It’s a high protein, lower carb, gluten free alternative to traditional pasta.  Each serving has three times the fiber, twice the protein, and half the carbs of traditional pasta.  Most importantly, it’s taste and texture is fantastic.  Feel free to use the pasta of your choice here but it sure is nice to have all the alternatives these days. 

Carina pairs the pasta with a homemade kale and almond pesto.  Pestos are packed with flavor and a much healthier option than cream-based sauces.  It’s fun to play around with flavors by mixing up the greens and herbs.  Some options include arugula, parsley, spinach, broccoli, mint, basil, cilantro etc.  Also, simply switching up the nut will yield a slightly different flavor profile, options are endless.  Try hazelnuts, pecans, walnuts, or the traditional pine nut.  Have fun experimenting but a sure thing is this kale, almond, and basil flavor combo.

For Carina’s full blog post and more plant-based recipes, head over to her site here and enjoy!


Chickpea Pasta: Kale Almond Pesto
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Chickpea Pasta: Kale Almond Pesto


  1. 3/4 Cups dry Banza chickpea shells
  2. 2 Tbls vegan ricotta (Carina used Kite Hill)
  1. 1 Cup kale leaves, stems removed
  2. 2 Tbls almonds, sliced
  3. 5 medium leaves basil
  4. 1 garlic clove
  5. Juice of 1/2 lemon
  6. 1 Tbls good quality extra-virgin olive oil
  7. 1 tsp water, filtered
  8. salt, to taste


  • Prepare pasta according to package.
  • While pasta is cooking, blend all pesto ingredients together until smooth
  • When pasta is cooked, drain, and add back to the pot
  • On low heat, mix in pesto to warm and coat the pasta evenly
  • Transfer to a bowl and top with ricotta cheese
  • Serve warm and enjoy