What really brought me back was making a kale and basil pesto today with some Red Russian kale and some basil that has been around all year, but is in a shadier spot so is still green and bushy. I am pretty sure I like it better than basil pesto because it has a bite and it uses kale!
I served it with what I had laying around today: Whole wheat penne, spaghetti squash, prosciutto, sauteed onions, parmesan cheese, and chopped tomatoes (salted and liquid drained for awhile). It would also be good with chicken, mushrooms, and /or broccoli. Don't forget to add pesto to the ricotta when making lasagna or stuffed pasta--you won't regret it! I credit that suggestion to this recipe: Vegetable Lasagna
Kale Basil Pesto
(Adapted from We Like to Cook, and Eat: http://weliketocookandeat.blogspot.com/2010/07/basil-and-kale-pesto-on-pasta-with.html)
Ingredients
- A handful of kale
- A handful of basil (I won't pretend to have ever measured either of these, just use what you like)
- 4 cloves garlic
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup olive oil
- 1/2 cup grated parmesan
- Saute kale in oil with some salt and pepper. When it starts to wilt add about 2 tbsp of water, cover the pan, and let it cook for about five minutes.
- Combine basil, drained kale, garlic, and nuts in food processor or blender
- Add oil as the mixture is grinding
- Transfer to a bowl and stir in cheese and salt and pepper if needed
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