This is a bright, lemony sauce to use on whole grain pasta for those dinners where you want pasta, but not tomato sauce. A pesto sauce made from a 'whole-lotta' kale and lemon but without the olive oil traditionally found in pesto sauce so it won't hurt your heart.
Ingredients:
5 large curly kale leaves, rinsed and torn to make about 3 cups or enough to fill your food processor bowl
12 fresh basil leaves, or a handful, or about 1/3 of those fresh bunches they now sell in the produce section--sans roots
4 tablespoons walnuts
2 tablespoons pine nuts
zest and juice from one lemon (in that order to make it easy on yourself)
2 large cloves garlic
1/3 cup water
1 tsp. miso paste
Combine all ingredients in food processor and zip around for about 30 seconds. Toss with hot pasta. This makes enough for one pound of pasta prepared according to package directions.
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| Kale Pesto Sauce |
5 large curly kale leaves, rinsed and torn to make about 3 cups or enough to fill your food processor bowl
12 fresh basil leaves, or a handful, or about 1/3 of those fresh bunches they now sell in the produce section--sans roots
4 tablespoons walnuts
2 tablespoons pine nuts
zest and juice from one lemon (in that order to make it easy on yourself)
2 large cloves garlic
1/3 cup water
1 tsp. miso paste
Combine all ingredients in food processor and zip around for about 30 seconds. Toss with hot pasta. This makes enough for one pound of pasta prepared according to package directions.
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| Whole grain penne pasta with kale pesto sauce, fresh diced tomato and vegan parmesan |
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