Kale Pesto

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Another wonderful recipe find from "The Weekly Times". I love reading this paper and always find a few wonderful recipes in it each week. This recipe was written by Jeremy Vincent ~ In this recipe t, he uses Kaleas a variation to the traditional Italian pesto sauce, usually made with basil. He suggests A generous amount of parmesan cheese makes all the difference to this recipe. I am going to try this soon, and maybe try to cut down on the oil a little."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (242.9 g)
  • Calories 1058.2
  • Total Fat - 64.5 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 23.7 mg
  • Sodium - 755 mg
  • Total Carbohydrate - 102.9 g
  • Dietary Fiber - 13.9 g
  • Sugars - 0.3 g
  • Protein - 21.8 g
  • Calcium - 419.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.3 mg

Step 1

Bring a pot of salted water to a boil and when boiling add the kale and 2 cloves of the garlic and cook until bright green, about 3-4 minutes should do it. Drain the kale and transfer the kale and garlic to a food processor and pulse to a puree.

Step 2

Pour in 1/4 cup of the oil while pulsing to form a pesto and transfer the mix to a bowl.

Step 3

Crush the remaining 2 garlic cloves with sea salt and stir into the pesto with a further 1/4 cup of the oil.

Step 4

Bring a large pot of salted water to a boil; add the farfalle and cook until al dente, about 10 minutes, or according to the packet instructions. Drain and add the pasta to the pesto. Fold in the parmesan cheese and the remaining ½ cup of oil.

Step 5

Season to taste with salt and pepper.

Tips & Variations


No special items needed.

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