A different kind of pesto AND very tasty! Try this Kale Pesto.
You can freeze this kale pesto in an ice cube tray and add the pesto cubes to soups and tomato sauces or use portions when preparing noodles.
8 cups kale with stems, finely chopped.
1 cup shredded Parmesan Reggiano cheese
¾ cup extra virgin olive oil
½ cup pine nuts
4 cloves garlic
2 teaspoons salt
½ teaspoon red bell pepper flakes
- Bring a large pot of water to a boil. Fill a pot with ice cubes and cold water.
- Place the kale for 3 minutes in the boiling water
- Using tongs or a spoon with holes, transfer the kale from the pot of hot water to the pot of ice cubes. The cold water allows the kale to retain its bright green color.
- After 3 minutes, strain the kale in a colander and drain well to remove all the excess cold water.
- Pulse the kale with all the remaining ingredients in a food processor until a smooth and homogeneous puree.
- Transfer to a bowl, cover, and refrigerate until you want to use it. You can keep the pesto in the refrigerator for up to 3 days.
Note: Before straining the pasta, take 2 tablespoons of the saltwater it was cooked in and mix it with the pesto. Then pour the pesto over the strained pasta and serve.
Find this and other wonderful recipes in this book: True Food: Seasonal, Sustainable, Simple, Pure del Dr. Andrew Weil MD, Sam Fox et al.
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