Kale Pesto Pasta with Pesto Chicken Meatballs

I’ve been making this pesto on repeat all summer long! It’s so easy to put together, and goes perfect with everything. This recipe uses it in the pasta and the chicken meatballs, making them a perfect match. his recipe is originally from my August 2024 grocery series where I turned a $55 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

Kale Pesto Pasta with Pesto Chicken Meatballs Ingredient Notes:

Fresh Basil Leaves: Fresh basil brings a bright, aromatic flavor to the pesto, giving it that classic, herb-filled punch we all love. Its sweet and slightly peppery notes are balanced by the richness of olive oil and the acidity of lemon. Basil is a staple in Italian-style pestos and adds freshness to both the sauce and the final pasta dish.

Shredded Kale: Kale adds a hearty, nutrient-dense twist to traditional pesto, offering fiber, antioxidants, and a slightly earthy depth. When blended with basil and olive oil, it mellows into a smooth, vibrant green sauce that still packs a flavorful punch. It’s a great way to boost greens in both the pesto and meatballs without overpowering the dish.

Ground Chicken: Ground chicken is lean, mild, and the perfect canvas for soaking up the bold flavors of the kale pesto. In the meatballs, it stays tender and juicy when baked, thanks to the moisture from the pesto and olive oil. It’s also a lighter alternative to beef or pork that keeps the meal feeling fresh and balanced.

Nutritional Yeast: Nutritional yeast adds a savory, cheesy flavor to the pesto and meatballs without any dairy, making it a great option for those avoiding cheese. It also brings a dose of B vitamins and umami depth that helps round out the pesto’s flavor. You can easily swap it with parmesan if desired, but it’s a worthy plant-based staple on its own.

Kale Pesto Pasta with Pesto Chicken Meatballs

Recipe by Jenn Lueke

4.2 from 30 votes

Servings

Adjust servings

+

–

4-5

servings

Prep time

20

minutes

Cooking time

15

minutes

I’ve been making this pesto on repeat all summer long! It’s so easy to put together, and goes perfect with everything. This recipe uses it in the pasta and the chicken meatballs, making them a perfect match. his recipe is originally from my August 2024 grocery series where I turned a grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

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Ingredients

• Nut-free kale pesto (yields 1 cup)

• 1 1/2 cups fresh basil leaves, tightly packed

• 1 1/2 cups shredded kale, tightly packed

• 1/4 cup nutritional yeast (can sub grated parmesan)

• juice of 1/2 lemon

• 1 garlic clove, peeled

• 1/2 teaspoon kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

• 1/2 cup olive oil, plus additional as needed to yield 1 full cup of pesto

• Chicken meatballs

• 1 pound ground chicken

• 1/4 cup nut-free kale pesto (1/4 of recipe above)

• 2 tablespoons nutritional yeast (can sub grated parmesan)

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• zest of 1/2 lemon

• Pesto pasta

• 16 ounces dry spaghetti (I used brown rice and quinoa gluten-free spaghetti)

• 1/2 cup nut-free kale pesto (1/2 of recipe above)

• Juice of 1 lemon

• 1 cup fresh basil leaves, chopped (use remaining basil if following series in order)

• 1/2 cup reserved pasta water, in tablespoon increments as needed (I used 1/2 cup)

Directions

• Note: if you’re following the series in order and already made the pesto, remove from the refrigerator and continue to step 2. Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out 3/4 cup, set aside, and store the rest in an airtight container in the refrigerator.
• Preheat the oven to 400F and line a large sheet pan with parchment paper.
• Add the ground chicken, 1/4 cup of the pesto, nutritional yeast, salt, garlic, oregano, and ground black pepper to a large mixing bowl. Use a rubber spatula or clean hands to mix well, until all ingredients are evenly mixed.
• Use a 2-tablespoon cookie scoop or a spoon to divide the mix into 16-18 balls. Spread a bit of oil on your hands and then shape each one into smooth, even balls and place on the sheet pan, spaced apart. Bake until at an internal temperature of 165F, 12 to 15 minutes.
• While the meatballs bake, boil a pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain and add the pasta back to the pot (off of heat). Immediately mix in the remaining 1/2 cup of pesto, lemon juice, and basil leaves, then incorporate the pasta water, a couple tablespoons at a time, until the pasta is glossy and smooth.
• When the meatballs are done baking, let cool for about 5 minutes on the counter, then divide the pasta into even servings and place the meatballs on top. Enjoy immediately for best results.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 

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