Tuesday, March 16, 2021

Kale Pesto

I wanted to make pesto to go with some pasta I made but I didn’t have basil or any other herb on hand. What I did have was a big bunch of kale. Guess what? Kale pesto is a thing.

I found a simple recipe online—so simple that it did not have any garlic, something I immediately rectified. Toasted walnuts, garlic, salt, kale, Parmigiano Reggiano and olive oil in the food processor et voila! A fresh, delicious addition to any dish. And unlike basil pesto, it stays a bright fresh green.

I won’t lie, if you don’t like kale you probably won’t like this. I would not have gone anywhere near it ten years ago but now I eat kale all the time and I love it. And this is another great way to get in my daily serving of leafy greens.

This is delicious with pasta and so much more! It made a tasty egg scramble and a most excellent base for avocado toast. I had no trouble finding ways to use it, but it also freezes well.
Home Cookin v9.81 Chapter: Appetizers Spreads Dips Sauces
KALE PESTO
2 cloves garlic, chopped
1/3 cup walnuts
3 cups chopped kale
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1 tsp dried basil (optional)
Preheat oven to 350° F. Toast the walnuts until lightly browned, about 7 minutes. Let cool. Place in the food processor and pulse until finely ground.

Add the kale, garlic, and 1/4 teaspoon salt and pulse until finely chopped, then add the parmesan and process to combine.

With the motor running, slowly add the olive oil and keep it running until you have a uniform paste. Add more oil if necessary to reach desired consistency. Taste and add more salt to taste.Remove from the processor and stir in the dried basil, if using.

Adapted from recipe found at https://www.foodnetwork.com/recipes/kale-pesto-with-walnut-and-par mesan-2269222

exported from Home Cookin v9.81

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