Kale Pesto
Created by Tisme on August 27, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #30210
Ingredients
- 1 bunch kale (trimmed, stalks discarded)
- 4 cloves garlic
- 1 cup olive oil (extra-virgin)
- 3/4 tsp sea salt
- 500 grams dry bow-tie pasta (farfalle)
- 1 1/2 cups grated Parmesan cheese (fresh)
- Salt and freshly ground black pepper, to taste
How to Make
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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.
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Step 2: Pour in 1/4 cup of the oil while pulsing to form a pesto and transfer the mix to a bowl.
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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.
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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.
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Step 5: Season to taste with salt and pepper.
Nutritional Facts
- 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