This kale pesto recipe is a wonderful way to eat kale and a great fall and winter seasonal pesto to make! Who says pesto has to use basil?!
|Kale leaves/Spinach leaves||1 Cup (16 tbs) , stems removed (packed)|
|Parsley||1/2 Cup (8 tbs) (packed)|
|Grated parmesan||1/2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Toasted pecans||1/4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Olive oil||2/3 Cup (10.67 tbs)|
|Spaghettini/Spaghetti||8 Ounce (for serving)|
1.Cook pasta as per package directions. Reserve 1 cup of liquid and drain pasta.
2.In a food processor, combine kale and pecans. Pulse until finely chopped.
3.Add parmesan, garlic, salt, lemon juice, parsley and pulse until coarse paste forms.
4.Add oil until desired consistency is reached.
5.In a large bowl, combine drained pasta, prepared pesto and toss well.
6.Serve and enjoy!