In recent years, kale has increased tremendously in popularity. It is extremely healthy and nutritious, making is popular as a health food. But, it's also quite versatile in the kitchen. Folks are experimenting with it cooked, wilted, and even raw. One interesting new application I recently stumbled upon is using kale as a substitute for basil in pesto. No longer does pesto need to be an end of summer treat, when you hack down those overgrown basil plants before fall. With kale available locally for most of the year, we can even enjoy this pesto substitute in the winter. Obviously, the flavor is different from a basil based pesto, but this is still a tasty dish, that's easy to make, and adds another use to a VERY nutritious green.
Papa Spud's:
1 bunch kale, washed and leaves torn from stems
1 lb. Melina's Fresh Fettuccine (can also use dry store bought pasta)
Your kitchen:
1/4 cup pine nuts, toasted
3 cloves garlic, peeled and sliced
1/4 cup parmesan, grated
1/2 cup olive oil
salt and pepper to taste
1) Bring a large pot of water to a boil. Add kale leave to boiling water and submerge them completely. Immediately drain pot, and plunge kale into ice water to stop cooking process. Drain kale, and place on paper towels to soak up excess water.
2) Place kale, garlic, parmesan, and pine nuts in food processor and pulse to chop. With machine running, slowly add olive oil until you have a pesto like consistency. Add salt and pepper to taste.
3) Cook fettuccine or other pasta of your choice until al dente. Save 1 cup or so of the pasta water, and drain pasta. Toss pasta with kale pesto, add pasta water as necessarily to loosen things up. Serve in bowls topped with additional pine nuts and grated parmesan.
