I’ve seen this recipe on numerous food blogs recently and I can’t wait to make this myself.
- 1 bunch kale, coursly chopped
- 1/4 c pine nuts, lightly toasted
- 1/4 c olive oil
- juice and zest of half a medium sized lemon
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- a grind of pepper, to taste
- packaged paparadelle (use other wide noodles, if vegan)
- pinch of red pepper flakes
Boil a large pot of water and set a bowl of ice water to the side. Blanch kale (drop kale into boiling water, and immediately take out and dunk into ice water). Drain and lay on towels until mostly dry.
Toast pine nuts and set aside.
Cook pasta according to package directions and reserving some of the pasta water.
Place in food processer: kale, garlic, half of the pine nuts (reserve half for garnish later), olive oil, lemon juice, lemon zest, and salt. (Add some water or more oil if you need more liquid to get your food processer moving). Taste and adjust seasonings. Adding a pinch of sugar helps mellow the bitterness of the kale and the tartness of the lemon.
Toss pasta and a few spoonfuls pesto in a bowl. This recipe makes extra pesto, so use as much or little as you wish on your pasta.
Garnish with remaining pine nuts and a pinch of red pepper flakes.
The leftover pesto will last in the refrigerator for at least the next couple of days…use on eggs, roasted veggies, toasted bread, etc.
Source: Love & Lemons; Photo: Farmhouse Delivery