I’m a big fan of making your own pesto. It’s quick, easy to make, adds a lot of flavor to your dish and you usually have most of the ingredients already on hand. Recently, I’ve been experiment with different greens to try and up the nutritional value of pesto and kale is the winner. Baby kale to be exact. This kale and walnut pesto has more nutritional oomph than regular pesto. It’s a thick pesto with a lemony, garlicky kick and can be used in a multiple of ways.
Pesto is a great staple to have on hand. It adds a zingy boost to most dishes and it’s extremely flavorful. I try to make a big batch and keep some in the fridge so I can add it to whatever I plan on making throughout the week.
If you read my blog regularly you’ll know that I’m a big fan of baby kale. It’s becoming very easy to find in the supermarkets in Southern California. I hope it becomes as easy to find as baby spinach has become.
Pesto isn’t just for pasta. You can use it in a sandwich or panini as a spread, add it to salad dressing, or mix it with some sour cream to make a quick dip. Try adding some to your scrambled eggs or an omelet. Toss roasted vegetables with some pesto or add a dollop to a baked potato or some soup. There are endless ways to use pesto.
A couple of notes:
When adding pesto to hot pasta, just add a tablespoon or two at a time, tossing as you go. You want all the pasta strands to be lightly coated – not heavily covered in pesto. With pesto, sometimes less is more.
This isn’t a loose, oily pesto. It’s thick and full bodied. It’s easy to spread on bread or toast and when adding it to pasta it won’t leave a big oily puddle in the bottom of your bowl.
Kale and walnut pesto will really perk up any sandwich that you want to make. I added it to french bread with a little lettuce, avocado and tomato and just loved the result. I’m planning on bringing this sandwich to work a couple of times this week.
This made about 1 and 1/2 cups of pesto.
|Kale and Walnut Pesto|| |
- 5 oz bag of baby kale - washed and dried
- ½ cup of walnut pieces
- Juice from 1 small lemon
- 2 garlic cloves - peeled
- ½ cup of grated parmesan cheese
- 8 twists of black pepper
- ⅓ cup of olive oil
- Add kale, walnuts, lemon juice, garlic, parmesan cheese and black pepper to a food processor. Start food processor and slowly pour the olive oil in a steady stream into the food processor (through the feed tube). Process until completely blended. You may need to scrape down the sides of the bowl of the food processor.