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
bunches (about two cups) lacinato kale, stems removed and roughly chopped
yellow onion, diced
cloves garlic, roughly chopped
crushed red pepper flakes
white distilled vinegar
freshly grated Parmesan cheese
Juice of 1/2 a lemon
Kosher salt and pepper
1/2 - 3/4 cups
(1 box) orecchiette pasta
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.