Monday, May 9, 2011

Friday: Pesto Pasta

Pin It Now! I've never been a big fan of pesto.  Maybe it's the odd green color.  Maybe it's the odd taste.  But, since I'm trying to get my girls to try new things, I figured I should give it another go.  Plus, I like the fact that this pesto is made with a variety of greens...adding to the bonus veggie factor.  It's a simple dish to make and I'll probably use some fun pasta to go with it.  I listed this as vegetarian, but I may toss in some pancetta for some crunch and smoky flavor.  Some nice buttery, garlicky crusty bread would round this all out nicely.


2 cups broccoli, cut into medium-sized florets and trimmed
2 cups kale, coarsley chopped
1/3 cup parsley leaves
big pinch of salt
2 cloves garlic
1/2 cup walnuts
1/2 cup olive oil
1/2 lemon, juice and zest
3/4 cup parmesan cheese, grated

1/2 cup pancetta (chopped and browned)
1 loaf french bread (halved, spread with butter, sprinkle with garlic powder and brown under broiler on a foil lined cookie sheet)

Steam broccoli until tender. Throw kale and parsley in with broccoli for final minute of steaming. Make a paste with the garlic and salt with a mortar and pestle or with a chef's knife on the chopping block. In a food processor or blender, place garlic paste, walnuts, olive oil, lemon juice/zest, parmesan, broccoli, kale, parsley, salt and pepper. Pulse a few times, scrape down the sides, pulse again. Taste and add salt and pepper if necessary. Or maybe more lemon. Serve right away. Or store in a jar with a thin layer of olive oil on top to prevent browning.

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