I made this recipe on a whim because I didn’t want the kale I bought for a big batch of smoothies to go bad before I needed to make them again. I was winging it at best, but I never thought the result would be SO good, or that I could use this recipe for so many things. 

Along with serving this pesto with gluten free pasta I used used it to create mini homemade pesto chicken pizzas (get a similar recipe here). 
I was just tossing stuff in the blender, but here’s my best recap of what happened.  I didn’t include toasted walnuts or anything because I didn’t have anything on hand, but I would encourage you to try pistachios!
Kale (about half a bunch), stems removed
1/2 cup olive oil 
1 TBS Basil
1 TBS Garlic Powder 
1 TBS Onion Powder 
Pinch of cayenne pepper 
1/4 cup of parmesan cheese 
Using your food processor pulse to combine ingredients.  I used the blender, in which case make sure to completely cover the blade with olive oil, and blend the kale first. Then add all your spices and cheese to combine. Feel free to add more olive oil as necessary.
I mixed the kale pesto with some ground chicken (for some protein), so while I waited for the pasta to cook I just cooked the meat over medium heat (6-8 minutes). I also added the sauce and sauteed some veggies (onions, peppers, mushrooms, zucchini coins).  Feel free to experiment and switch up the veggies. 
Toss your sauce with the cooked pasta and that’s it! You’re done! Sprinkle with more parm for topping as necessary (actually its necessary just do it!). 

Hope you enjoy this recipe! I know I did. 
x Short Presents

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