when it’s summer and basil is growing wild in your garden, by all means, make basil pesto. In the middle of winter when fresh basil is scarce, kale is a great sub. You can find bunches of kale year round making it a perfect pesto swap and, it’s vibrant green color won’t turn brown like basil. This is another excellent recipe inspired by Bon Appetit Healthyish. Next time I make it, I think I’ll add some shrimp.
Kale Pesto Pasta
Ingredients
Large bunch of kale, ribs and stems removed
12 ounces whole-wheat pasta or gluten-free brown rice pasta (I love Jovial brand)
1/3 cup pistachios or walnuts
1/4 cup olive oil (plus more for drizzling)
1 garlic clove, chopped
1/3 cup Parmesan cheese (plus more for serving)
Freshly ground black pepper and kosher salt
Directions
- Cook kale leaves in a large pot of boiling water until bright green, about 30 seconds. Transfer to a rimmed baking sheet, keep the water boiling. Let kale cool slightly; wring out excess water with your hands.
- Cook pasta, according to package directions, in the boiling water until al dente. Drain, saving 1 cup of pasta water.
- Blend nuts, oil, garlic, and 1/3 cup pasta water in a blender or food processor until smooth. Add kale and Parmesan cheese. Purée, adding extra pasta water, 1 tablespoon at a time as needed until smooth. Transfer pesto to a large bowl and season with salt and pepper to taste.
- Add pasta to the bowl with pesto and add 1/3 cup pasta cooking liquid. Toss, adding more pasta cooking water by the tablespoonful, if needed, to slightly thin the sauce.
- Top with Parmesan cheese and a drizzle of olive oil.
Adapted from bon appétit Healthyish
judymatusky.com
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