Me, myself and Pesto

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

photo of Kale Basil Pesto
Kale 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

  1. Wash the kale leaves and tear them to smaller pieces leaving the stalk.
  2. Heat some Olive oil in a pan and add the fresh kale.
  3. Add a little at a time and cook till it looks wilted.
  4. Once cooled add the kale and ret of the ingredients to a blender and make a fine paste.
  5. Add a little water if needed

METHOD FOR PASTA (AS PER INSTRUCTION ON THE PACK)

  1. Cook the pasta in a saucepan of boiling water with a little salt
  2. Drain the water and set it aside
  3. Heat another pan and add olive oil, garlic, and chili flakes
  4. Let the sizzle add the pesto sauce and cooked pasta
  5. Combine everything so that the paste gets coated with the sauce
  6. Add a little water if needed
  7. Toss the sliced sun-dried tomatoes Serve hot with grated/shaved parmesan
 p.s. I also drizzle a little sun-dried tomato oil over the pasta

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