Skillet #4 - Michael's Kale Pesto
Fair Food Challenge's own Michael came back to host the second Skillet Community Kitchen session by demonstrating their recipe for a kale pesto pasta. As a current student studying a masters in environment, Michael is quite passionate about sustainability, making healthy food on a budget and different cooking methods.
Michael - "This recipe is just so fresh and easy to make: this is my go-to recipe for a quick summer dinner. If I ever have any extra herbs lying around that need to be used, this kale pesto is exactly what I go for because all you need is a food processor and some leafy greens to make a tasty condiment"
Serves 8 people
Prep time: 20 mins
Cook time 20 mins
- 4 packed cups of washed Kale (stems removed)
- 2 cups fresh basil
- 1 cup parsley
- ½ cup olive oil
- ½ toasted walnuts
- 6 - 8 cloves of garlic (dependent on your taste)
- 1 ½ cups grated parmesan (or for a vegan replacement use nutritional yeast)
- The rind of one lemon
- 1/2 cup lemon juice
- Pasta of your choice
- Preheat your oven to 180 degrees and place the walnuts in spread out evenly on a baking tray for 10 minutes until fragrant (remember to turn over after 5 minutes).
- Boil water and cook pasta as per instructions on the package.
- Prepare your:
- Kale and herbs by removing the stalk, picking the leaves and washing well,
- Garlic by removing skins,
- Lemon rind and juice,
- 1 cup or grated parmesan,
- ½ cup of olive oil.
- In a food processor combine herbs, garlic and ¼ cup of olive oil. Slowly incorporate kale at intervals and add more oil to ensure blending.
- Add in lemon rind and juice and continue processing.
- Add in ½ the toasted walnuts and parmesan (or nutritional yeast) and season to taste while continuing to process until smooth.
- As an additional step add in water to processor in tablespoon increments to achieve desired consistency (note: the pesto should be creamy and loose, but not watery).
- Combine with cooked pasta and the rest of the walnuts and serve with the extra grated parmesan instantly.
- Add in a little extra olive oil if you want a creamier pesto.
- Feel free to add in extra liquid to continue to help our pesto process: reserve some oil and add in incrementally to help the kale leaves process.
- If you don't have kale on hand you can replace it with spinach, rocket or even carrot tops to make a nice variation on this recipe.
- You can also change which herbs you use based on what you have on hand: try some chives and parsley if you don't have any basil.
- Keep some pesto on the side and save for sandwiches or other snacks.
- This pesto will keep for around 4 – 5 days in your refrigerator but can be frozen for up to six months.