Wednesday, April 10, 2013

Kale Pesto

The Single Serving
So, now that Lent is over, I have been slowly trying to reintroduce myself to cheese. Last week, I saw some fresh kale at the market and decided to try a version of Kale Pesto. Pesto is the bomb and can be topped with any grated Italian cheese, which obviously appeals to me on several levels- also it's incredibly easy and delicious. Last week also happened to be one of the last holdouts of gloomy cold weather here so a dark sauce(?) like pesto, was the right fit.

Your Ingredients
Chop kale, nuts, and garlic
Remove Kale from boiling water
Blot the water off the leaves
Add all ingredients to blender
Blend like you mean it
Blend to your desired consistency
Et voila!
Save or Serve
I didn't save it, I ate it
Pesto sauce with Fusilli
Brussels Sprouts-Avocado-Lime Recipe: 

   1/16 cup chopped pine nuts or walnuts
   1 ounces kale, trimmed, rinsed, and chopped
   1/8 cup shredded Parmesan cheese
   1/6 cup extra-virgin olive oil
   1 cloves garlic, chopped
   1/2 teaspoons lemon juice
   1/4 teaspoon salt
   pinch teaspoon pepper

Toast nuts in a frying pan until they’re golden. This happens quite quickly, so make sure to watch for burning. Then chop the nuts and garlic. In the meantime, wash and dry the kale. Remove all the leaves from the stems and chop. Bring a large pot of salted water to boil. Have a bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp- will become a rich green color. Drain the kale and plunge it into the cold water. Drain again, then place on a clean dishtowel and blot away the moisture (soggy kale is not good). Place all of the ingredients in the blender. Purée until smooth. You may need to add more olive oil to reach desired consistency.

If not eating immediately, refrigerate by covering with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.


Don't eat on a first date (any dark greens really) but beyond that advice, I thought it was fantastic on my fusilli pasta. I had slightly more than I wanted to so I might use like one less leaf of kale next time.

1 comment:

  1. This is great -- I have been looking for tips on single-serving cooking! I love the concept of -- one less leaf!