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Purple Kale and Basil Pesto

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Serve over pasta for an easy, healthy dinner. Also delicious on sandwiches or as a dip.

It tasted as good as it looked
The beautiful purple kale from our veggie box was starting to wilt. I knew I needed to get it into our bodies because the longer it sat in our fridge, the more nutrients it would lose. Not to mention it turns bitter quickly too.

Did you know that it’s best to store kale in the coldest part of your refrigerator (the back)in a plastic bag. Otherwise it turns bitter. Martha Stewart told me (for more info on storing and preparing kale here’s a link to Martha’s site.) 

When I get my food processor out of the cupboard, I fall in love with it again. Every. Time. Too bad I’m usually way too lazy to bring it out, especially once I think about cleaning it. Someday soon I'll have a butler's pantry...I digress.

Get some kale into you with this delicious pesto creation.You won’t regret it.
It's like a salad on a noodle

Purple Kale and Basil Pesto


Ingredients
Cooking Directions
  1. Pre-heat oven to 350 F or 150 C.
  2. Put Garlic on a baking tray and immediately into the oven as it heats up.
  3. Once oven is warm, add pine nuts to baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)
  4. Zest the entire lemon and set aside.
  5. Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don't worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.
  6. Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)
  7. Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made thiss.
  8. Add lemon zest last. I usually stir mine through with a spoon or if I'm serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.
  9. Enjoy!

Labels:

35 36 37 38 Kangaroo Spotting: Purple Kale and Basil Pesto

Tuesday, April 21, 2015

Purple Kale and Basil Pesto

Serve over pasta for an easy, healthy dinner. Also delicious on sandwiches or as a dip.

It tasted as good as it looked
The beautiful purple kale from our veggie box was starting to wilt. I knew I needed to get it into our bodies because the longer it sat in our fridge, the more nutrients it would lose. Not to mention it turns bitter quickly too.

Did you know that it’s best to store kale in the coldest part of your refrigerator (the back)in a plastic bag. Otherwise it turns bitter. Martha Stewart told me (for more info on storing and preparing kale here’s a link to Martha’s site.) 

When I get my food processor out of the cupboard, I fall in love with it again. Every. Time. Too bad I’m usually way too lazy to bring it out, especially once I think about cleaning it. Someday soon I'll have a butler's pantry...I digress.

Get some kale into you with this delicious pesto creation.You won’t regret it.
It's like a salad on a noodle

Purple Kale and Basil Pesto


Ingredients
  • 1 Cup Roasted Pine Nuts
  • 1 Lemon
  • 1 Cup Parmesan Cheese
  • 1 bunch Kale
  • 1 bunch Basil
  • 1/2 cup (depending on consistency) Olive Oil
  • 2 cloves Roasted Garlic
Cooking Directions
  1. Pre-heat oven to 350 F or 150 C.
  2. Put Garlic on a baking tray and immediately into the oven as it heats up.
  3. Once oven is warm, add pine nuts to baking tray with the garlic and let roast for about 10-12 minutes (you can skip this step but it really adds a depth of flavor.)
  4. Zest the entire lemon and set aside.
  5. Blanch kale in boiling water for a minute or two, then rinse with cold water and squeeze out as much of the water as possible. Don't worry about being rough, kale can take a beating. I tend to remove some of the thicker parts of the kale stems because they can get a bit too chunky in the pesto sauce.
  6. Once kale, garlic and pine nuts are cool, add to food processor (remove skins from garlic first.)
  7. Throw in your cheese, some olive oil and juice from half the lemon and grind away. Check the consistency, the pesto should be moving along easily. If necessary add juice from rest of lemon and more olive oil. I used all the lemon juice when I made thiss.
  8. Add lemon zest last. I usually stir mine through with a spoon or if I'm serving this pesto with pasta, I sprinkle it on-top along with some extra cheese.
  9. Enjoy!

Labels:

posted by Unknown @ 11:56 AM   2 Comments

2 Comments:

At April 24, 2015 at 11:48 AM , Anonymous Anonymous said...

Yum! That looks. Roasting the garlic, such a good idea. p.s My food processor lives on the bench, even though I really use it enough.

 
At April 29, 2015 at 2:26 PM , Blogger Unknown said...

Oh yeah, roasted garlic- friend of the taste-buds but not of the breath. I love the roasted flavor in pestos- it just calms the garlic bite just enough and adds a lovely smokiness. Even if I'm brave enough to get the food processor out- it's still a pain in the A to clean up. I try and factor that time in when I'm deciding knife vs machine.

 

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