When it comes to power greens, it’s nearly impossible for me to pass by a table full of kale without grabbing at least one bunch, whether or not I know what I’m going to do with it when I get home.
Sometimes it’ll end up in a salad, or a delicious breakfast skillet, but I’ll admit, lately all I want to do is stick my head in a bowl of pasta. I guess that’s what marathon training will do to a girl.
So when that happens and there’s a week-old bunch of kale in the fridge, this, my friends, is the delicious outcome: Raw Kale Pesto Linguine.
Toasted pine nuts, quality Parmesan and a squeeze of fresh lemon juice bring out the best of kale’s deep, earthy flavors. And let me tell you, this pesto is the perfect way to liven up any bowl of linguine, or add flavor to a crunchy crostini if you’re looking for a quick and easy appetizer idea.
Oh, and did I mention just one bunch of kale makes a double batch ?
After thoroughly coating my linguine with half of the raw kale pesto, I popped the rest into the freezer for the next time I crave a big bowl of comforting carbs.
And with another eight weeks to go until the San Francisco Marathon, I have a feeling that day isn’t too far off.
Makes: 2 cups | Serving size: 1/4 cup
- 1 large bunch kale, stems removed and coarsely chopped (about 8 cups)
- 2 cups fresh basil, loosely packed
- 1/2 cup pine nuts, toasted
- 1 1/2 cups Parmesan cheese, freshly shredded (plus more for garnish if making pasta)
- 1/4 cup olive oil
- 2 large cloves garlic
Working in small batches, run kale, basil and garlic through a food processor until very fine. Add toasted pine nuts and parmesan cheese and, while the food processor is running, slowly drizzle in the olive oil until the consistency is thick but smooth. Note: Yours may require slightly less or more olive oil depending on the variety and amount of kale. Add more Parmesan or sea salt to taste if needed.
For the pasta
Serves: 4 (generously)
- 1 cup raw kale pesto
- 16 ounces linguine or pasta of choice
- Juice from 1/2 lemon (about 2-3 tablespoons)
- 1/2 cup freshly grated Parmesan cheese
- 4 pinches flaky sea salt (I use Maldon)