Leafy Greens

Normally, pesto is made with basil. And I am definitely a basil lover, but today, I discovered a new way to make pesto... with KALE. It's so good that I couldn't help but share with anyone out there who loves pesto!

I know, I know, some grocery stores don't even carry kale regularly, but kale is a fantastic source of vitamins and other good things for your body. See more here.

Here's the finished product:

It looks like pesto... and tastes like pesto, too! But this is a great way to sneak some healthy goodness into a favorite meal. :)

Here's the recipe:
1/3 c. plus 2 tbsp. walnuts
1 bunch kale, thick stems discarded and leaves torn (12 cups)
1 cup grated pecorino (2 ounces), plus more for serving (I actually replaced this with parmesan cheese)
1 small clove garlic
salt and pepper
1/2 c. olive oil
3/4 lb. fusilli, penne, or some other short pasta

Heat oven to 350. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.

In a food processor, combine the kale, pecorino (or parmesan), garlic, the remaining 1/3 c. unchopped walnuts, 1/2 tsp. salt, and 1/4 tsp. pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.

Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve 1/2 c. of the cooking water; drain the pasta and return it to the pot. Add the pesto and 1/4 c. of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino (or parmesan) and chopped walnuts.

Thanks, Real Simple!