Gluten-Free Kale Pasta With Dill Pesto

Dill Pesto Recipe

I had a giant bunch of fresh dill just sitting in my refrigerator, and I had no idea what to do with it. I typically only use fresh dill when I make salmon — it’s lovely mixed with Greek yogurt, which I use as a sauce when salmon graces my plate.

But who needs a big bunch of fresh dill just for a little salmon sauce?

Then, a couple of days ago, I was at home pondering lunch, when I got the idea to make some pasta. I had just received a lovely bunch of fresh basil in my organic farm share. But as I looked at the basil, I had second thoughts about using it all in one pesto recipe. Getting organic, live, basil is a treat — and I didn’t want to blow through the whole thing in one meal.

Dill Pesto Recipe

Then, I had a flash of brilliance…why not make pesto with the fresh dill? Of course, I had never done that before. But I’m always up for an experiment.

I’m happy to say that this super green pasta project exceeded my expectations. And, I so happy to share this recipe with you.

And, what a great way to ‘green-up’ you day!

Dill Pesto 1Dill pesto recipeDill Pesto Recipe

Gluten-Free Kale Pasta With Dill Pesto
Prep time

Cook time

Total time


Super green. Super delicious dill pesto.
Serves: 2

  • 3 cups of chopped fresh dill (one large bunch should do. Only use the leaf; not the stem)
  • 1 cup of almonds (I used shaved almonds)
  • 1/4 cup of olive oil
  • 1 tbsp of water
  • up to 1/2 tsp sea salt
  • 4-5 cups of gluten-free brown rice pasta (I like penne)
  • 3 cups of chopped kale
  • 1/2 cup of julienned yellow onion
  • 1/2 lemon
  • salt and pepper
  • water to boil the pasta

  1. Into a food processor, place the fresh dill and almonds. Pulse the processor until the two are incorporated. The mixture will look like green sand.
  2. Add the 1/4 cup of olive oil, 1 tbsp of water, and 1/4 tsp of sea salt (to start). Turn the processor on, again, for 1-2 minutes. You want the pesto to be as smooth as possible.
  3. Taste the dill pesto. Ask yourself, ‘does it need more salt?’. If, yes, add one more 1/4 tsp of sea salt. Turn the processor back on.
  4. If you find that the dill pesto is too stiff, add one more tbsp of water.
  5. Make the Kale:
  6. Heat-up a large pan. Turn the heat down to medium/low heat, and add 2 tbsp of oil (grape seed or olive). Add the onion to the pan, and cook for 4 minutes. You want to cook the onion slowly, so that it will become lightly brown and sweet.
  7. Once the onion is lightly browned, add the chopped kale. Cook at medium to low heat for 7-8 minutes. Just cook the kale and onions, slowly. Stir the kale and onions, regularly. But, in between, place a lid on the mixture.
  8. Season the kale and onions with 2 pinches of salt and some pepper.
  9. When the kale and onions are done, turn off the heat, and scoop out the kale and onions onto a plate.
  10. Squeeze the juice of a 1/4 lemon onto the kale and onions.
  11. Make the pasta:
  12. Into a large pot of boiling water, place 4-5 cups of brown rice pasta. Cook until tender. Then, drain the pasta. When the pasta is drained, place it back in the large pot.
  13. Add a half a cup of the dill pesto to the pasta and stir.  How much dill pesto you add is up to you, really. How green do you want your pasta? I like mine really green!
  14. Add the kale and onions to the pasta and stir.
  15. Taste the pasta, and season it with salt and pepper to taste.
  16. Squeeze the juice of 1/4 lemon on top of the pasta and stir.



Opt In Image
If you seek to EMPOWER your health & life, join us to receive weekly inspiring articles & recipes: plus a free superfood ingredient guide.

One Comment on “Gluten-Free Kale Pasta With Dill Pesto

  1. Pingback: Weekly Gluten-Free Menu Plan -- Dill

Leave a Reply

Your email address will not be published. Required fields are marked *