Normally I make pesto out of spinach instead of the traditional basil (it’s cheaper and I think it’s tastier) so this was not a huge leap. And I almost always use walnuts instead of pine nuts, so that’s what I did here, too. I used the kale from my CSA box, mixed it up with some olive oil and walnuts and wallah!
- 1 bunch kale, ribbed and chopped
- 1 C walnuts (or pine nuts if you prefer)
- 1/2 C olive oil
- 3 cloves garlic, minced
- House seasoning
Put everything in the food processor and blend until it’s grainy mush, still a little chunky, but saucy. If you prefer more or less sauciness, adjust the amount of olive oil or you could even add some veggie stock. This recipe makes the raw pesto sauce. To serve, heat on your stove top (or microwave) and serve over pasta or on top of “chicken” with some mozzarella. Yum. If you’re not doing vegan today, you could also add some parmesan to the sauce base.
Fantastic! It’s a little richer than my usual spinach version, so this will be excellent on pesto chicken, too. I had mine over spaghetti and added a bit of extra olive oil to mine and a lot of extra oil to the husband’s (he likes it saucy). Our toddler loved it, too.
What’s your favorite pasta sauce or topping?
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