- Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Add the chopped kale to the boiling water and cook for a few minutes until it becomes limp. Drain, reserving hot water, and place in the bowl of ice water. Drain again and place the kale on a clean cloth to absorb the excess moisture.
- Bring to the same water in which you cooked the kale to a boil, and cook the fusilli according the instructions on the box.
- To a food processor or blender, add the pine nuts, kale, cheese, olive oil, garlic, lemon juice, salt and pepper. Blend until a cream-like texture is obtained. You may need to add an extra splash or extra virgin olive oil to make the pesto smoother. Toss with pasta and enjoy!
Banner Image:
Mediterra-WWFusilliKalePesto-750.png
Ingredients:
4 ounces kale, trimmed, rinsed and chopped (about 1 small bunch)
8 ounces whole wheat fusilli
⅓ cup pine nuts, toasted
2 ounces grated Parmigiano Reggiano cheese (roughly ¼ cup)
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
Salt and pepper to taste
Nutrition:
Calories: 480, Total Fat: 27g, Saturated Fat: 6g, Sodium: 110mg, Carbohydrate: 47g, Fiber: 1g, Protein: 14g
Author:
Recipe and photo courtesy of Mediterra .
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
All you need is a food processor or blender to make your own pesto. Instead of basil, this recipe uses kale, resulting in a heartier sauce that complements whole wheat fusilli perfectly.
