Kale and Basil Pesto Pasta

I love this dish and it is going to be a healthy staple around in my kitchen. The recipe for this Kale and Basil pesto is pretty much the same as any pesto. It's just the addition of Kale which makes it super nutritious. 

Kale and Basil Pesto Pasta with Pecorino Romano Cheese

As you know Kale has become the most popular super food of late. According to WebMD One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw. Read more here

So in a nut shell, it's good for you. I was trilled to find locally grown Kale at such an affordable price at Ben's Independent Grocer. Before this, all i could find was imported kale which cost a bomb. So big thumbs up to BIG for selling local Kale!

Kale and Basil Pesto

Ingredients:
1 Medium bunch of Kale
A handful of Basil leaves
4 cloves garlic
1/2 cup of Almonds, toasted ( you can also use pine or walnut)
1/2 cup of grated Pecorino Romano or Parmigiano Reggiano
1/3 cup of olive oil
Lemon Juice to taste
Sale and pepper to taste


- Bring a medium pot of water to boil. Wash and roughly chop up Kale. Then dunk Kale into the water to blanch for 30 seconds. Immediately transfer to strainer and dunk into cold water to stop the cooking..

- In a blender or food processor, add garlic, walnuts, cheese, basil and kale and blend into paste. Add olive oil in bit by bit to achieve desired consistency.

- Season to taste with salt, pepper and lemon juice.

- This recipe makes enough for 4 persons. It also freezes well but do use up within 2 weeks

Boil pasta, toss with pesto and serve with a little bit more grated cheese!