Kale and Walnut Pesto
In these weird times a lot of us have turned our attention and energy to cooking and baking. Our Kale and Toasted Walnut Pesto with pasta recipe is a flavour packed healthy alternative to shop bought basil pesto and contains 2 of your daily super foods. This recipe makes enough for another meal so you can enjoy it as a weekday meal on scrambled eggs, in a salad or on a sandwich. Plus it is a great option for when your veggie friends are popping by. Get creative, you can make a pesto from a variety of ingredients it only takes a few minutes.
INGREDIENTS
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
Freshly ground black pepper to taste
¼ cup extra virgin olive oil
Juice & zest of one lemon
¼ cup toasted walnuts
2 cloves garlic, chopped
½ cup grated Parmesan cheese
PREPARATION
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
Blanch kale for about 1 minute, remove and place in the ice bath to stop the cooking process.
Dry the kale a bit, squeeze out some of excess water and set on a towel to dry.
Place everything in a food processor and blend. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
Toss with your favorite pasta, a little extra olive oil and some of the reserve pasta water, top with more parmesan and walnuts and serve immediately.
We love how the dark green of the kale looks with the pale green of the plate and étoile home’s Hopi fabric in Avocado green, (available in fabric by the meter, tea towels, napkins and tablecloths by request) as well as étoile’s Linen Union Palermo Stripe napkins in Stone Grey.
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I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick.
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
