If you haven’t noticed by now, I really love kale. This time it’s kale pesto. Since pine nuts are super expensivo here in Colombia (and everywhere, really), I subbed walnuts and sometimes use almonds instead. Still really tasty, still has that nutty flavor, and as long as you have a few good pieces of fresh garlic and olive oil, it’ll be great.
I made this for a friend we made on Reddit and he had thirds. I mean… that should tell you enough right there! Either his mom doesn’t feed him or it was just that good.
Kale Pesto w/ Rotini Pasta
Make pesto first. Boil water for pasta. Cook meat. Mix together. Eat!
- 3 cups Kale, blanched, loosely packed
- 1 cup parsley, loosely packed
- 2 tbsp Lemon juice
- 1/4 cup Walnuts or almonds, toasted
- 3 cloves garlic
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- Boil pot of water with salt (salty as the ocean).
- Put kale in pot and stir for 30 sec, strain and remove from pot. Repeat until all kale is blanched.
- Toast walnuts for 4 minutes at 350°F.
- Remove ends of garlic and place in blender with walnuts, parsley, lemon juice, salt and pepper, and red pepper flakes.
- Pour half olive oil in and begin blending.
- Pour remaining olive oil in while blending until smooth.
- 1 lb. box, Rotini Pasta (I like to use this kind because the pesto gets nice and stuck to the pasta!)
- Boil pot of water, salt water.
- Once boiling, add pasta, cook according to package directions.
- Drain pasta and put in mixing bowl and toss with generous amount of kale pesto.
Ground Meat (or sub for vegetarian!)
- 1/2 lb. ground meat (pork, chicken, turkey or beef)
- 1/4 cup diced onion
- 1 packet Goya Sazón
- 1/2 tsp fresh ground black pepper
- In wide pan, add onions and ground pork. Mix well until meat is no longer pink.
- Sprinkle sazón and black pepper on meat. Mix well.
- Drain grease if needed.
- Serve on top of pasta.
To prepare dish:
- Place pesto tossed pasta in bowl, top with meat. EAT!