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kale pestoAnother great way to hide, uh showcase, kale in the summer is pesto. Blanching the kale first helps to soften the coarse leaves.

To add some protein, I grilled up two fresh maple chicken sausage links from Vernon Family Farms.

This is great hot or cold, and the fusilli makes it really fun to eat.

 

 

 

What you need:

  • 4 c chopped dinosaur kale
  • 3/4 c finely grated Parmigiano-Reggiano
  • 1/2 c maple pecans, toasted
  • 1 garlic clove, crushed 1/2 lb fusilli pasta, cooked according to directions
  • 3/4 c EVOO
  • 1/4 lemon, juiced
  • Freshly ground sea salt and black pepper

What you do:

  • In lg pot boil salted water and add kale.
  • Blanch for about 1 min.
  • Drain, rinse and cool; squeeze out all excess water.
  • Transfer to food processor.
  • Add cheese, pecans and garlic
  • Pulse until coarsely chopped.
  • While pulsing, add oil and continue processing until pureed.
  • Add lemon juice and season with salt and pepper.
  • Cook pasta as directed, drain and reserve cooking liquid.
  • Return pasta to pot and add desired amount of pesto (I used about 1/2).
  • Add pasta cooking liquid slowly until you reach a smooth consistency and pasta is well coated.
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