Here's a not-so-traditional pesto recipe -- hold the herbs and nuts. The recipe yields enough pesto for two dishes, so you can stock up the freezer! Any pasta could be used with the pesto, but I love how the orecchiette cups hold onto pools of pesto. —Brussels Sprouts for Breakfast
Test Kitchen Notes
This is a great recipe to transition from summer to fall. A garden-fresh, family meal that's hearty but light, fresh, and filling. And the extra pesto you make is a time-saver for a future meal. —Mid-Mitten Homemade
4 servings, plus 1 container of pesto for the freezer
bunches (about two cups) lacinato kale, stems removed and roughly chopped
This recipe makes about double what you need for pasta. I made the pesto and put half of it in the freezer for a super easy meal down the road.
Heat a large saute pan over medium heat. Add 2 tablespoons of olive oil, onion, garlic, crushed red pepper flakes, salt, and pepper and cook for about 5 minutes. Add the kale and 2 tablespoons of Dijon mustard. Cover and let steam and cook for 8 minutes, until the kale is soft.
In a food processor, pulse together the parmesan cheese, lemon juice, white vinegar, kale mixture, and a dash of salt and pepper about 8 times. Blend everything together as you pour 1/2 - 3/4 cup olive oil into the food processor in a slow, steady stream. Taste and adjust salt and pepper as necessary.
Transfer about half of the pesto, which should be about 1 to 2 cups total, to a large serving bowl. Add the other half to a sealable container and pop in the freezer.
Boil the pasta according to the instructions on the box in salty water. Before draining, add 1/2 cup pasta water to the pesto in the bowl. Drain the pasta and add it directly to the pesto. Combine everything with two wooden spoons and serve hot.