1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
2 cloves fresh garlic (crushed)
3/4 cup toasted walnut halves
juice of 1 fresh lemon
1/2 cup parmesan
olive oil (about 1/4 cup)
salt and pepper to taste
Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
Pulse until a paste begins to form.
Add a drizzle of olive oil and pulse. Add more olive oil until you have the desired consistency.
Season with salt and pepper. Refrigerate.
Kale Pesto Cream Pasta
1 cup heavy cream
1/4 cup butter
8 ounces pasta (cooked according to directions on package)
Heat together heavy cream and butter and simmer 5 minutes.
Use enough enough heated cream sauce to just coat pasta.
Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve! from Mennonite Girls can cook!
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