Wednesday, April 26, 2017

easy kale pesto pasta

Pesto is one of those things that comes in endless flavors, colors, and dishes. I've made minty pea pesto, beetroot pesto, black olive and kale pesto, sundried tomato pesto, lemon and dill mac nut pesto, quinoa pesto, and traditional basil pesto, to name a few. But the point is, the possibilities are endless so don't let any recipe hold you back! Make up your own variation and keep changing it up! 

Tom has been making dinners more often since my schedule has changed (and I've gone to Maui twice in the last month!) so this one is inspired by his recent kitchen endeavors. I'm so lucky that I have a man that can cook! And I feel even luckier when I actually have the time to cook for him, like tonight!

kale pesto
  • one bunch or about 3 cups of any kind of kale (black, purple, dino, curly) 
  • 2 cloves garlic
  • juice from 1/2 lemon
  • handful of basil leaves
  • handful of fresh parsley
  • 1 tsp miso paste
  • 2 Tbsp olive oil
  • 1/4 cup hemp seeds

Trim kale stems and roughly chop. Add all ingredients to a food processor and blend until smooth.

This pesto can be used and abused in whatever way you can think of, but pairing it with pasta really hits the spot! Here I've tossed about half of the batch with whole wheat spaghetti and topped it with fresh grape tomatoes. 👌🏽

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