Monday, April 18, 2011

Kale and Walnut Pesto

This pesto turned out amazingly yummy and it is packed full of healthy vitamins too. Tastes great over corkscrew pasta.

Kale and Walnut Pesto

1 bunch kale, without stems, coarsely chopped
1/2 cup toasted walnuts
2 cloves garlic, chopped
3/4 cup parmesan
salt and pepper
1/3 cup extra-virgin olive oil
1.5 lbs cooked pasta

Cook kale in pot of boiling water for 5 minutes. Drain in colander and rinse with cold water. Squeeze kale to remove water. Place kale in food processor and add walnuts, garlic and parmesan. Puree until almost smooth. Add salt and pepper. With machine running, add EVOO. Add pesto to cooked, hot pasta, mixing in enough water to achieve desired consistency. Sprinkle with additional parmesan if desired.

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