3 cups firmly packed baby kale leaves
1/2 cup toasted, chopped walnuts or pine nuts
1 to 2 tablespoonsfreshly squeezed lemon juice
2 cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1/4 cup good quality extra-virgin olive oil
PLACE kale in food processor along with nuts, lemon juice, garlic, salt and pepper. Pulse until kale is finely chopped. Add cheese; pulse until incorporated. Drizzle in oil and continue to pulse until pesto reaches desired consistency.
PREPARE pasta according to package directions, reserving ½ cup cooking water. Toss pesto, pasta and ¼ cup of the cooking water in large bowl to coat. Thin with additional water, if desired. Top with additional nuts, if desired.
Cook’s Tip: To add a little heat, add a pinch of crushed red pepper flakes. To toast the nuts, place nuts in a medium, dry skillet over medium heat, stirring frequently, for 4 minutes or until fragrant.
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