HomeRecipesKale Pesto With White Cheddar Recipes

Kale Pesto With White Cheddar Recipes

If you love the idea of using kale pesto as a pasta sauce, then you’re going to want to try these kale pesto with white cheddar recipes. This keto-friendly sauce is packed with undercover nutrients and is free from gluten and added sugars.

It will have you rethinking your standard pesto forever. Whether you use it as a dip, on pasta or just with a spoon straight from the jar, you’re sure to love this pesto!


This recipe for kale pesto pasta is a fast and easy dinner for any night of the week. It’s packed with healthy ingredients, including aged cheese and kale, making it a delicious vegetarian meal. It also makes a great freezer meal, so you can make it up to two days in advance and reheat it on your next night off.

The pesto is made with fresh kale and garlic, plus pumpkin seeds, Parmesan cheese, and olive oil, creating a creamy sauce that’s rich and nutty. It pairs perfectly with spaghetti and sun-dried tomatoes, for a tangy bite that’s sure to please.

To make the pesto, place kale and garlic in a food processor, then add pumpkin seeds, Parmesan cheese, salt and pepper, and a bit of olive oil to puree until it’s smooth. You can leave the seeds in if you prefer, and add more olive oil as needed to achieve the desired consistency.

Once the pesto is ready, stir it into ricotta in a large bowl until thoroughly combined. It’s important to mix the greens and ricotta really well, as this will help the ingredients stay in the cheese better.

Layer the ricotta mixture and pesto between noodles to make the lasagna. You can cover the whole casserole with foil before baking, or you can bake it uncovered and allow it to brown up. If you decide to bake it uncovered, be sure to check the top after 10 minutes or so to ensure that it’s browned enough.

You can prepare this dish ahead and freeze it, or reheat individual portions of the lasagna by covering them tightly in aluminum foil. To reheat, heat in the oven at 350 degrees F for 30 to 35 minutes, until the cheese is melted and the center of the casserole is hot.

If you’re trying to cut down on the calories, skip the mozzarella and substitute shredded carrots or celery for a more nutrient-dense option. You can also omit the Parmesan cheese and replace it with another kind of cheese, such as goat cheese or queso fresco.

Mac & Cheese

Sonoma Gourmet’s keto-friendly kale pesto is rich and creamy with a sharp, tangy taste. It is made with kale, cream, and white cheddar cheese and is free of gluten and added sugars. It is perfect for use on pasta, pizza, and vegetables.

The sauce is made with a blend of organic vegetable stock, buttermilk, cream, and real white cheddar. It is not only gluten-free, but also low in sugar and has no added sodium.

This is a quick and easy mac and cheese that is seasoned with kale pesto and white cheddar cheese. It is a great weeknight meal that you can make in under 30 minutes.

To make this easy recipe, you’ll need a pot of boiling water, pasta, milk, a jar of kale pesto, and white cheddar cheese. You can also prepare this ahead of time and store it in the refrigerator.

Cook the pasta according to package directions. Drain it, reserving 1 cup of the cooking water. Add a ladle of the pasta water and the jar of kale pesto to the pot with the pasta. Stir until all the ingredients are combined and heated through.

If you don’t have a jar of kale pesto, you can make your own with fresh basil and olive oil. Pulse a few times in a food processor or blender. When the pesto is smooth, add the cheese and mix well.

This recipe is also great with other types of pesto, such as basil or cilantro. You can even try it with roasted garlic pesto if you like!

You can save this macaroni and cheese for up to 5 days in the fridge. It also freezes well for up to 3 months.

To make this recipe gluten-free, you can substitute your favorite shaped pasta (such as elbow or penne) and swap the all-purpose flour for a gluten-free option. You can also make your own gluten-free bread crumbs or croutons using gluten-free bread.

If you’re looking for a tasty savory side dish, this easy pasta dish is sure to please! It’s easy to make ahead and can be served with a simple salad or any type of meat or vegetable of your choice.

Chicken Parmesan

Chicken Parmesan is a classic Italian dish, and one of the most popular non-pasta dishes in restaurants. It is a delicious combination of breaded chicken topped with marinara sauce and melted mozzarella cheese. It is often served on hoagie rolls or as a sandwich, but it also makes an excellent standalone meal.

The dish can be made ahead of time, and frozen for up to a month. If you want to serve it the next day, reheat it in the oven at a lower temperature.

It can be served on spaghetti, but it’s best served with a side of sauteed vegetables or spiraled zucchini noodles. This recipe is a quick and easy weeknight meal that also has lots of healthy ingredients.

You can also make this dish gluten-free by using a gluten-free pasta. For a kid-friendly version, replace the regular white cheddar with mozzarella cheese.

To make the sauce, combine fresh basil leaves, garlic, pine nuts or walnuts, and extra-virgin olive oil in a food processor. Pulse until the mixture is smooth. Add salt and pepper to taste.

Once the sauce is ready, stir in the chicken and kale pesto to the pot. Simmer until the chicken is cooked through, then stir in the cheese and simmer for another 2 to 3 minutes.

Before serving, you can garnish the dish with a sprig of parsley. You can also serve this with a green salad or steamed vegetables.

You can prepare the chicken ahead of time and freeze it for up to a month. You can also assemble the dish and bake it when you’re ready to eat it.

This dish is great as a meal on its own, but it’s also an excellent accompaniment to any other pasta or noodle dish. I like to top mine with spaghetti or angel hair pasta, but it would go well with fettuccine and even steamed vegetables!

The next time you’re in the mood for a cheesy, crispy chicken dish, try this recipe with kale pesto. It’s a fast and easy dinner that will leave your family full and happy!


Pesto is a classic and versatile sauce that’s incredibly easy to make. It’s a great way to add herbs and greens like kale to your cooking, and it’s also a delicious topping for pasta. This recipe combines pesto with white cheddar cheese for an incredibly satisfying weeknight meal.

You can use the kale pesto in a variety of dishes, from soup to pizza, or even on top of veggies or meats! The cheesy sauce will add a creamy and tangy texture to your favorite foods, and the kale is packed with nutrients.

One of our favorite kale pesto recipes uses the sauce to create a delicious, low-carb, gluten-free pasta dish. The pesto is made with kale, Parmesan, olive oil, pumpkin seeds, and garlic, and is a healthy alternative to a traditional basil pesto. This pesto is great on spaghetti, but it works well with other long strands, such as linguine or fusilli.

This kale pesto recipe is a fantastic weeknight dinner that can be on the table in less than 30 minutes! You’ll need a food processor or blender to make the pesto, and you’ll want a large pot to cook the pasta in.

The kale pesto has lots of flavor, and the white cheddar makes it extra creamy. It’s also packed with good, healthy ingredients including organic vegetable stock, buttermilk, and cream.

It’s also low in carbs and has no added sugars. So it’s a great choice for people who are watching their weight or following a keto diet.

You can use the kale pasta with any vegetables or proteins you have on hand, and you’ll be surprised at how much flavor it adds to your meals. Try this recipe with roasted grape tomatoes or sauteed mushrooms. You can also add a scoop of feta to the pasta and serve it with your favorite grilled meats, such as chicken or beef.

The kale pesto is best tossed with the pasta when it’s at room temperature, but can also be stored in the refrigerator for up to a week. If you’re making this recipe for a group, it’s also a good idea to let the pasta sit in the pesto for 30 minutes before serving so that the flavors can mix better.

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