Posted by With so many variations of pesto available in the market and over the internet, I was a little apprehensive about posting my version. However, it would be unfair to keep this simple and delicious pesto recipe to myself. I discovered this recipe by chance, as I made a desperate attempt to save a huge bunch of Kale, I got from the Farmer’s market. I spend the whole morning but was completely worth it. A portion of it was turned into chips, and the rest was sauteed lightly in olive oil.
A couple of days later, I used some leftover sautéed kale to make a bright and delicious pesto for dinner. My little one loves pesto so I try to find ways to sneak in different leafy greens and make as many permutations and combinations possible.
Hope you give this recipe a try.
Farfalle in Kale and Basil Pesto
Course: main
Cuisine: ITALIAN
Preparation time: 20 Mins
Cooking time: 15 mins
Yield: serves 4-5 persons
INGREDIENTS
FOR PESTO SAUCE
Kale 180 g
fresh Basil 1 cup
Walnut 6-7
Olive Oil ¼ cup
Garlic 3 cloves
Salt and Pepper
FOR PASTA
Pasta (farfalle) 1 pack
Pesto 8 tbsp
Sun-dried tomatoes 10-12(sliced)
Parmesan (grated) 6-7 tbsp
Chilli flakes 1 tbsp
Garlic 4 cloves
Olive oil 4 tbsp
METHOD FOR PESTO
- Wash the kale leaves and tear them to smaller pieces leaving the stalk.
- Heat some Olive oil in a pan and add the fresh kale.
- Add a little at a time and cook till it looks wilted.
- Once cooled add the kale and ret of the ingredients to a blender and make a fine paste.
- Add a little water if needed
METHOD FOR PASTA (AS PER INSTRUCTION ON THE PACK)
- Cook the pasta in a saucepan of boiling water with a little salt
- Drain the water and set it aside
- Heat another pan and add olive oil, garlic, and chili flakes
- Let the sizzle add the pesto sauce and cooked pasta
- Combine everything so that the paste gets coated with the sauce
- Add a little water if needed
- Toss the sliced sun-dried tomatoes Serve hot with grated/shaved parmesan
Magic Ingredient 