Kale Pesto

Hello all! 

I think it goes without saying that it's been some time since I've posted. Thaaats not because I've renounced cooking and the blogging world all together. I would never do that to you. Its actually because I graduated, got married and moved into a new house. 

The good news is I also got a new job! So I'll be able to make some money, learn about food, and spend time with the people (and food) I love - you being included in that. 

So my husband and I compiled a cooking adventures list where we listed out all the grand, exotic, and strange things we wanted to try to cook. Needless to say, its quite exhaustive. 

Here is one of our first adventures into the vast gastronomic universe: Kale Pesto. 

That's right. This recipe was inspired by 

1. Our disturbing love for pesto

2. The equally disturbing amount of kale I end up purchasing from the farmers market each weekend. 

So this recipe is adapted from one by the ever-lovely Giada DeLaurentiis. I doubled it and added kale. Then after I realized I was out of olive oil, I substituted some leftover pasta water - it still had all that starchy goodness bubbling inside it. 

Ingredients:

1/2 cup pine nuts

1 clove of garlic

1/2 cup basil (loosely (packed)

2 1/2 cups kale leaves (loosely packed)

1/2 tsp salt

1/4 tsp black pepper

1/2 and 1/4 cup grated parmesan

1/3 cup extra virgin olive oil

1 cup pasta noodles

1. Preheat oven to 400 degrees. Spread out pine nuts on baking sheet. 

2. Fill a medium pot with water and set on oven to boil.

3. When oven has heated up, toast pine nuts for approx 5 mins or until slightly golden. Set aside to cool.

4. When water has boiled, add in 1 cup dried pasta (I used shells cause they're awesome and make me feel like a little kid!). Reduce heat and let cook for 5-8 minutes, stirring occasionally. 

5. Place a small bowl under colander in your sink. drain pasta through colander, collecting some of the pasta water in the small bowl. Place drained noodles back in pot. 

6. Place garlic, basil, kale, pine nuts, salt and pepper in food processor and pulse until finely chopped. DO NOT simply hold down the blend button. Pulsing helps to ensure that the veggies don't get too overheated and loose their pretty green color. 

7. While pulsing, slowly add in the olive oil then 1/3-2/3 cup pasta water. You want a smooth, creamy consistency. 

8. Add 1/2 cup grated parmesan and pesto to noodles. Stir until the cheese melts. 

Now you're ready to serve! Dish it up and top with remaining parmesan cheese for a lovely display. 

Have a lovely afternoon! Take kale!