Who says you can only make a pesto with basil? I’m a huge fan of whipping up pestos from all manner of vegetation (and not always for pasta, either…remember this one?). Arugula pesto, spinach pesto, cilantro pesto…if you can puree it, add some garlic and a little cheese, odds are it’s going to taste delicious.
We recently had a large amount of baby kale sitting in our refrigerator, and after about 3 days of nothing but salads, I had to put my foot down — mama needed some pasta. I proposed that we try a kale pesto, something I’d never made before. I figured when tossed with big rigatoni noodles and sweet heirloom cherry tomatoes, the result would feel both wholesome and incredibly satisfying.
And was it ever! This pesto was interesting because the bitterness of the greens adds a unique edge to the sauce, but when mixed with a little lemon juice for acidity, parmesan for a salty bite, the tomatoes and just a touch of sugar for sweetness, everything tasted perfectly balanced. Like any other pesto, you can choose to toss this with the pasta of your choice like we did, or serve it as a dip, sauce, or spread. Give it a try this summer! It’s a great way to pack even more nutritive punch to your everyday pesto.
Here’s how to make it: Read the full post +