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Toddler Friendly Nut Free Pesto Pasta

Prep Time 15 mins
Cook Time 10 mins


  • 2 cups tightly packed spinach leaves
  • 1 cup tuscan kale (hard middle stem removed and leaves cut small)
  • 1 cup tightly packed basil leaves
  • 4 cloves garlic
  • 1 cup parmesan cheese, grated
  • 1/4 cup hemp seeds
  • 1/4 cup extra virgin olive oil
  • 1 tsp lemon juice
  • 3 cups rotini pasta uncooked (measure the pasta uncooked )
  • 1 cup reserved pasta water
  • salt to taste
  • 1/2 cup walnuts are optional if you choose to add nuts


  • Boil water for the pasta and cook it according to package directions. Remember to save 1 cup of the water before draining the pasta. Place the pasta back in the pot and set aside.
  • In a food processsor combine all of the ingredients, except the pasta and pasta water. Pulse until completely smooth. You should have a thick but smooth sauce - add additional olive oil by the tbsp if necessary
  • To the pasta, add about 1/2 cup of the pesto, and about 1/4 cup of pasta water. Mix well and add more pasta water as necessary to get a creamy consistency.
  • Enjoy right away, or store refrigerated for a few days. Leftover pesto can be spread inside sandwiches, grilled cheese, quesadillas, stirred into soups, hummus, yogurt etc. It also is great to add into scrambled eggs and other pasta dishes! Additionally, you can freeze it to use later.