Last week I picked up some kale at the store...this bunch was MASSIVE. Like, wouldn't even fit in the crisper drawer of our fridge massive. I froze about half of it to use later on, made a batch of Zuppa Toscana with some, and then put most of the rest of it into this pesto. I've made a kale pesto before, but since I have basil in my garden this year, I figured it would be pretty tasty to use both together!
This was a super-easy dinner to throw together after work. I had the sausage cooking on one burner, the pasta water going on another, and then the pesto being blended in the food processor, so you can really work on all the elements at once.
INGREDIENTS: (makes 6 servings)
1 lb italian sausage, without casings
10 oz bowtie pasta
1 tsp salt
2 cloves garlic
3-4 leaves fresh kale, stems removed
1 loose cup of fresh basil (~10-15 leaves)
1 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
3-4 cloves garlic, minced
1/4-1/2 cup parmesan cheese, grated
In a large skillet, cook the sausage until fully browned. Drain the fat.
At the same time, start a pot of water for the pasta, and season with the salt and garlic. When it's up to a rolling boil, add your pasta and stir occasionally. Boil your pasta 'til al dente.
Meanwhile, in a food processor, combine the ingredients for the pesto and then blend until the kale & basil are finely minced and everything is combined into a big beautiful green mush. Should be a slightly thin paste. Season to taste, as kale can be a little bitter--the lemon juice will help to offsite that.
When the pasta is finished cooking, drain the water, and then combine all ingredients (pasta, sausage, and pesto) in that pot.
Garnish with extra parmesan, cracked black pepper and some basil chiffonade, if you're feelin' fancy. Serve with a side of bread, or salad, or both if you're wild & crazy like that. Enjoy!
NutriFacts: (per serving)