Posted by Guest Blogger- Johanna Cook of MommaCuisine.com
Pesto is classically made with Basil, pine nuts, olive oil and Parmesan cheese.
This recipe for Spicy Lemon Kale & Walnut Pesto gives the classic a new twist minus the Parmesan cheese, using the leafy green that is said to help fight cancer as well as have antioxidant and anti-inflammatory benefits.
In addition, with simply blending the ingredients in the food processor or high-power blender, this recipe is serves up kale raw, a plus for all you trying to include more raw foods in your diet.
This recipe serves up the Spicy Lemon Kale & Walnut Pesto over spaghettini pasta. However, feel free to top it over grilled chicken breasts, steamed fish or add crispy bacon or grilled root vegetables to the pasta!
RECIPE: Spicy Lemon Kale & Walnut Pesto
1 lb – Spaghettini pasta – cooked until al dente
1 cup of olive oil
2 teaspoons of red pepper flakes
5 cups of roughly chopped Kale
1 cup of roughly chopped raw Walnuts
2 tablespoons of fresh lemon juice
1 teaspoon of Kosher salt
2 tablespoons of water
In a large skillet, bring the olive oil and red pepper flakes together over low heat, stirring for about 5-8 minutes.
Do not turn up the heat as you are simply infusing the oil, making chili oil. Turn off heat.
In a food processor or blender, add the kale and walnuts with lemon juice and salt and about 2 tablespoons of water.
Start blending/processing the ingredients while slowly drizzling the oil. You may need to scrape down the sides a couple times to make sure all the ingredients get processed together.
If the pesto is too thick add a little more olive oil. Taste for flavoring and serve.
About the Author:
Johanna Cook is the creator of MommaCuisine.com and host of the #MCShow on You Tube (http://youtube.com/mommacuisineshow). Her mission is to show busy families that “Great Everyday Meals” can be done with simple ingredients and basic cooking techniques.