I know what you’re thinking: How did I get so lucky to receive a blog post from Allison two days in a row!? You obviously lead a blessed life. That, and I like cooking. Today, I decided to bastardize the traditional Italian sauce, pesto (don’t tell my sister-in-law) because we have a ton of kale, and don’t you just love going out to the garden and harvesting dinner? So, here’s how to make a quick, delicious batch of kale pesto:
- Take a lovely bunch of kale from the garden (or grocery store—no judgment) and cut out the spines. I used 4 ounces of kale, but you can use more or less depending on how thick you want it to be.
- Chop up 1 cup of walnuts (again, guesstimate the amount. Actually winging it is the Italian way. Not that there’s anything remotely Italian about kale pesto. Well, except for the olive oil and Parmesan cheese).
- Grate 1/2 cup of Parmesan cheese. You can buy the pre-grated stuff, but grating an actual block of Parmesan tastes so much better. It’s magical.
- Shove everything into a blender or food processor, and pulse, adding olive oil as you go. I added about 1/2 cup, but, again, use more or less for the desired consistency.
If you’re really lucky, it should look something like this (or better):
Now all that’s left is to add it to some pasta. Or eat it with a spoon. No judgments. I used penne and a little prosciutto. Be jealous.
*Full disclosure, I used Banza pasta, which is made from chickpea and tapioca flour, for a more carb-friendly meal. I thought it tasted pretty good, but my half-Italian niece made fun of me.