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  • Jessica Larit

Bucatini with Kale Pesto!


As you know by now I am obsessed with anything pesto! Pesto is incredibly versatile and can be altered with so many ingredients. Today I had a bunch of kale on hand and let me tell you this pesto was amazing! Kale is one of the healthiest and most nutrient dense foods available. It is packed with powerful antioxidants, is a great source of vitamin C, vitamin K, minerals, and more! I added some hot peppers for a little kick, but you can omit them if you don't want it spicy. This pesto is always a big hit with my family!


Homemade Pesto:

-2 cups of kale (remove the stems)

-2 cups of fresh basil leaves (stems removed, basil washed and dried)

-1/3 pine nuts

-4 large cloves of garlic

-1/2 cup fresh grated parmesan (I use Locatelli Romano)

-1/2 cup extra virgin olive oil light

-1/4 teaspoon salt

-1/2 teaspoon pepper

-5 or 6 Calabrian Peppers (jarred & stems removed) OPTIONAL IF YOU WANT SPICY

-Extra parmesan to garnish

-Asparagus


Next Step:

-Put a large pot of water on the stovetop to boil.

-Add a dash of salt to your boiling water and add your pasta. Remember to stir and cook until al dente.

-I like to add my asparagus into the boiling pasta 5 minutes before it is done. Or you can steam or boil it on the side.

-Make your pesto sauce. In a blender add the basil, kale, pine nuts, garlic, parmesan, olive oil, salt, pepper, and Calabrian peppers. Blend until smooth. Set aside.

-Before you drain your pasta, scoop out 1/2 cup of "pasta" water.

-Drain your pasta.

-Add the pasta back into the same pot.

-Pour the pesto sauce on top and 3 tablespoons of pasta water.

-Toss to coat the pasta in the pesto sauce. Add more pasta water if needed.

-Plate the pasta and add extra parmesan on top.

-Serve and ENJOY!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet


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