This is the third pesto variation I have written about and just like being held back in fourth grade, you can bet I am damn proud of it.
It’s me, Lauren! Your Magic Bullet Kitchen Magician – and this time we are bringing those power greens into the mix.
How? Via KALE PESTO, my friends.
I have made this twice now. Both times with brown rice pasta. Brown rice pasta, I’m a fan. But honestly, anything that you top with this pesto will be good.
Fighting that urge to chew on a tennis shoe? Fret no more, my friends. You can do so with this Kale Pesto. Fresh, lemony, herbaliciousness off the charts.
I have made this twice now. Once as a side dish over angel hair this past summer when I was cooking for my loved ones @rabid203, @joshmac18, and freshly shipped in from Canada, Aaron Lewicki! And then again last night over fettucine. Both times – bangin’.
See below for a start to finish 10-minute process dinner delight.
- 1/2 lb. cooked brown rice pasta of your choice
- 1 1/2 cups, loosely packed] fresh rinsed, dried, roughly chopped kale
- 2 cloves of garlic, halved
- 4 fresh basil leaves, torn
- 1/3 cup extra virgin olive oil
- 1/8 cup pignoli nuts (pine nuts)
- 1/8 cup pre-Bulleted pecorino romano
- 1/2 tsp crushed red pepper flakes
- zest of ½ of a lemon
- salt & pepper to taste
- Add all ingredients to tall cup.
- Blend for 10 seconds.
- Toss with pasta.
- Serve, baby.
- TIME SAVER: I am obsessed with time savers and things that I can make in advance. Yes, this is legitimately a 10-minute process, but still, make it on a Sunday, pop it in the fridge, whip it out at game time and you are Betty White GOLDEN, girls.
- FLAVA FLAV: Like I mentioned above – it packs a punch. Put a tablespoon of this on some ciabatta bread. Fresh mozzarella, tomato, or sundried tomatoes? Portobello mushrooms? Anything – and Panini that stuff.
- TIP: Don’t have a Panini maker? Me neither. I gave it to my mom. Do this instead:
- Lightly olive oil the outside of the bread.
- Frying pan on stove, medium heat.
- Carefully place a smaller pan on a separate burner also on medium heat.
- Place sandwich in larger frying pan, place smaller pan on TOP and lightly press down.
- Reheat smaller one, repeat.
- Voila – homemade Panini maker.
- DO NOT BURN YOURSELF I WOULD FEEL HORRIBLE.
- CHANGE UP: Like lemon? Add the juice of ½ of a lemon as well! Big basil fanatic? Add more fresh leaves. Big crowd? Double or triple it! That is what I did the first time I made it – just did a few rounds in the Magic Bullet and, well, yeah. Magic happened.
Alright my friends. Back to work. Thanksgiving is right around the corner and ‘Debbie the Demolisher’ [mom] has got me going full blast.
Until next time – sending love from my boisterous heart in Connecticut, to each and every one of yours.