Serve over pasta for an easy, healthy dinner. Also delicious on sandwiches or as a dip.
|It tasted as good as it looked|
The beautiful purple kale from our veggie box was starting to wilt. I knew I needed to get it into our bodies because the longer it sat in our fridge, the more nutrients it would lose. Not to mention it turns bitter quickly too.
Did you know that it’s best to store kale in the coldest part of your refrigerator (the back)in a plastic bag. Otherwise it turns bitter. Martha Stewart told me (for more info on storing and preparing kale here’s a link to Martha’s site.)
When I get my food processor out of the cupboard, I fall in love with it again. Every. Time. Too bad I’m usually way too lazy to bring it out, especially once I think about cleaning it. Someday soon I’ll have a butler’s pantry…I digress.
Get some kale into you with this delicious pesto creation.You won’t regret it.
|It’s like a salad on a noodle|
Purple Kale and Basil Pesto
- 1 Cup Roasted Pine Nuts
- 1 Lemon
- 1 Cup Parmesan Cheese
- 1 bunch Kale
- 1 bunch Basil
- 1/2 cup (depending on consistency) Olive Oil
- 2 cloves Roasted Garlic
- Pre-heat oven to 350 F or 150 C.
- Put Garlic on a baking tray and immediately into the oven as it heats up.
- Once oven is warm, add pine nuts to baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)
- Zest the entire lemon and set aside.
- Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don’t worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.
- Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)
- Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made thiss.
- Add lemon zest last. I usually stir mine through with a spoon or if I’m serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.