April 15, 2020
Kale and Walnut Pesto
In these weird times a lot of us have turned our attention and energy to cooking and baking. Our Kale and Toasted Walnut Pesto with pasta recipe is a flavour packed healthy alternative to shop bought basil pesto and contains 2 of your daily super foods. This recipe makes enough for another meal so you can enjoy it as a weekday meal on scrambled eggs, in a salad or on a sandwich. Plus it is a great option for when your veggie friends are popping by. Get creative, you can make a pesto from a variety of ingredients it only takes a few minutes.
2 cups packed torn kale leaves, stems removed1 cup packed fresh basil leaves1 teaspoon sea saltFreshly ground black pepper to taste¼ cup extra virgin olive oilJuice & zest of one lemon¼ cup toasted walnuts2 cloves garlic, chopped½ cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch kale for about 1 minute, remove and place in the ice bath to stop the cooking process.
Dry the kale a bit, squeeze out some of excess water and set on a towel to dry.
Place everything in a food processor and blend. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Toss with your favorite pasta, a little extra olive oil and some of the reserve pasta water, top with more parmesan and walnuts and serve immediately.
We love how the dark green of the kale looks with the pale green of the plate and étoile home’s Hopi fabric in Avocado green, (available in fabric by the meter, tea towels, napkins and tablecloths by request) as well as étoile’s Linen Union Palermo Stripe napkins in Stone Grey.
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