Give your dinner a serious dose of greens with this simple stunner from Heather Christo's Pure Delicious! Kids aren't always crazy about kale, so mixing it in with their favorite pasta is a fun new way to try the summery superfood. Plus, this particular pesto is made without nuts in case there are any nut allergies in your family.
I came late to the kale party; sautéed kale was just so tough, so healthy, so green! Where I found acceptance and later love was with raw kale, first in salads and then in this sauce. It is still sooooo green, but it also has complex herbal notes as well. It’s a most delicious way to get a major dose of your daily greens! Serve topped with a pinch of red pepper flakes if you like.
KALE PESTO PASTA
Serves 4 | Total Time: 20 minutes
4 cups kale leaves, stems removed and coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
¼ cup olive oil
1 pound gluten-free spaghetti
Olive oil, for drizzling
- Make the kale pesto: In a food processor, combine all the pesto ingredients and pulse until smooth. Season with salt. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta just until al dente, according to package directions; drain and transfer to a serving bowl.
- Toss the pasta with the pesto until well coated; add more salt to taste. Drizzle with olive oil and serve immediately.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Heather Christo LLC
How do you use kale? Share your tips with us in the comments!