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Kale Pesto and Pasta



5 cups kale leaves
2 large garlic cloves
1/2 cup walnuts, toasted
1/4 cup olive oil
salt, to taste
1 lb. pasta


Bring a pot of water to a boil and cook the kale in the boiling water for about 3 minutes. Lift out the kale leaves, drain and run under cold water to stop the cooking. Squeeze the kale to remove any excess water. Set aside, reserving the cooking water for the pasta.
Place the garlic in a food processor and chop. Add the kale and walnuts and pulse to chop. Add the cheese, olive oil and two pinches of salt. Process until combined, leaving a bit of texture.
Add salt to the cooking water, bring back to a boil and cook the pasta according to the package directions. Drain and place in a serving bowl. Immediately add a dollop of the kale pesto. Mix well. Refrigerate the remaining pesto.