If you haven’t been able to tell by now, I love pesto. And, I love trying new types of pesto. Tonight’s dinner – Pasta with Kale Pesto and Peas. Cammy suggested adding the peas, good choice!
The kale in my garden has loved the cool spring weather. It is the first time I have gotten kale to grow well for me. I did not plant much since it has always been a bust, but my 4 plants are beautiful and healthy.
I also have some walnuts in the house, left over from another cooking project, so, kale walnut pesto it is. Cam so loves pine nut based pesto, I was curious to see how he would respond to this twist. I have to say that even I was a little skeptical as to how it would taste, but it was amazing! Cammy ate all of his plate. You have to try it!
I do have an admission to make, I have no idea where I got this recipe. I just found the printed page with no reference on it. So, to whomever this recipe is from…thank you!
Kale Pesto
from unknown
2 cups packed kale leaves (from the garden)
1/2 cup toasted walnuts*
2 Tbsp grated parmesan cheese or grana padano
1 garlic clove, chopped
2 Tbsp lemon juice
1/2 tsp Kosher salt
1/4 cup olive oil
Directions
Place all of the ingredients in a food processor.
Puree until smooth.
Serve with pasta and grated parmesan.
Makes 1 cup of pesto, enough to make 4 – 6 pasta servings.
*Toasted walnuts: Heat oven to 400F. Place walnuts on a baking sheet and cook for 5 minutes.
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