Kale Pesto

Posted on Mar 12, 2013

kale pesto pasta

I love basil pesto during the summer but never, until recently, thought of trying other types of pestos during the winter. This recipe is based off one I found in Andrew Weil’s cookbook, True Food (which, if you haven’t seen yet, I highly recommend). I made some modifications. He uses pine nuts, which is traditional in pesto but expensive. Instead I used cashews. He also uses black kale, which I didn’t have. Instead I did a mixture of green kale and spinach, both of which I had on hand and needed to use. My modified recipe looked something like this:

4-5 cups of kale and spinach (though simply kale would be wonderful as well)

1/2 cup of Parmigiano-Reggiano cheese

1/4-1/2 cup of extra-virgin olive oil

1/4 cup of cashews

1 clove of garlic, chopped

salt and pepper, to taste

red pepper flakes, to taste

Andrew Weil boils the kale for 3 minutes and then transfers it to an ice bath for an additional 3 minutes before draining it and squeezing out the water. I did this as well, though I suppose if you wanted to use raw kale, it would work. Otherwise, it’s a simple matter of putting all of the above ingredients in a food processor and pureeing until smooth.

Though this pesto could be used for so many things, my favorite way to eat pesto is on pasta. In the above photo you can see that I used pappardelle noodles, which are one of my favorites. No, in this case they are not homemade (though I love making pappardelle).  These noodles I bought frozen at Carfagna’s store. And if you live in Central Ohio and have never been to Carfagna’s then, well, you’re really missing out. Even I can’t make my own ravioli and pasta all the time, so Carfagna’s is my go to for frozen pasta.

To make the dish complete, toss the pasta and pesto with any seasonal sauteed or roasted vegetable(s) you have on hand. Eat. Savor. Enjoy.