I hope you guys enjoyed the series on My Wedding! Thanks for following along as I re-live the happiest day of my life! Now its back to regular programming, ie. my random projects, ie. whatever crazy thing is cooking up in this wacky brain of mine.
My friend S is a vegetarian and makes the most wonderful veggie meals. She makes ME want turn meat-less because she makes all her food so tasty and nutritious! She made this kale pasta for a group of us once and I immediately begged her for her recipe. Plus, I love kale and I’m always trying to find interesting ways to serve it (like this kale chip tutorial). I try to sneak it into the husband’s smoothies, too, but he hates that. This recipe is basically like making regular basil pesto but using kale instead of basil. You can make it so many different ways, too! My friend S added grilled chicken for us non-vegetarians, you can add all sorts of your favorite roasted vegetables and use any of your favorite grated cheese. There are so many ways to serve it!
- 1 bunch of kale
- 4-6 cloves of garlic
- 1/3 cup of olive oil
- 1/3 cup of grated pecorino cheese (or parmesan or any of your favorite cheese)
- 1 lb of bowtie pasta, boiled and cooked per instructions on the box
- an assortment of your favorite vegetables to roast. I used broccoli, butternut squash, grape tomatoes, fennel, and one more bunch of kale
- 1/2 tablespoon of lemon juice
- salt and pepper
- olive oil spray
Wash, dry and de-steam kale:
Spray with olive oil and bake in preheated oven at 350 for 12-15 minutes (at the 8 minute mark, flip the kale leaves over so that both sides roast evenly):
Basically, you are making kale chips (tutorial) up to this point. Remove from oven and cool:
Put the rest of your other vegetables on a try, spray with olive oil and sprinkle with salt and pepper. I added butternut squash, grape tomatoes, fennel and more garlic. Roast your other vegetables at 350 degrees for 30 minutes:
I also added an extra batch of roasted kale on another tray because I love kale!
While your other vegetables are roasting in the oven, prepare your kale pesto. Grate 1/3 cup of pecorino or parmesan cheese:
In a food processor, combine roasted kale, cheese, garlic cloves, lemon juice and 1/3 cup of olive oil:
Pulse until you get pesto consistency:
Serve either hot or chilled and topped with shredded parmesan cheese!
I’ve also used the kale pesto on sandwiches and crackers, too! It’s delicious! Even my husband will eat it!