- Extra Virgin Olive Oil
We going to need or release a few basic ones you’ll need rigatoni or there any shape pasta you prefer fresh kale.I’ve got some chopped walnuts here that. I’ve toasted and just a dry skillet you’ll need some lemon, garlic, parmigiano salt and pepper extra virgin olive oil that’s it now what I’ve got here is a large pot filled with water.I give it a really good sprinkling of salt and it’s up to a boil now.I’ll just share with you just I just want to show you how I clean my kale because I’ve got a bunch here that’s already been cleaned now a kale comes like this it’s a really big rib over here it’s really tough you don’t want to eat it it’s just not really edible unless you mean as you want to but I you know I wouldn’t so all you do is literally strip it back and you get the leaves so just like so and that.
You can get rid of and here is your beautiful kale all right.I’m going to add my kale to my boiling water because we need to cook this for about five minutes because kale is kind of tough and just cook it in the boiling water for 5 minutes after 5 minutes what you’re going to do is you’re going to use tongs or whatever to get the kale out of the water do not drain the water because you’re going to use it to boil your pasta in and then rinse the kale under cold water to stop it from cooking any further sit.I blanched my kale for five minutes then.I rinsed it on the cold water and I just squeezed out the excess excess liquid and as you can see a cook down quite a bit especially once you kind of squeeze it all out all right now I’m going to take that I’m going to put that into my food processor.I’d also added my pasta to the same boiling water.
I mean might as well you got the pot there with a boiling water it might as well use it for both things to that we’re going to add in some walnuts a little bit different flavor there in your pine nuts that you would use for a traditional pesto but it is delicious nonetheless it really kind of goes really well with the kale and then I like to use a little bit of lemon zest and juice in any of my pesto recipes but if you don’t like it and by all means keep it out I just think it gives a little bit of freshness a little bit of brightness and almost cuts that almost rich flavor from the cheese that we’re gonna add and the oil I think it’s needed just a little bit of juice do this over my fingers I can catch the little seeds that’s good you need about a tablespoon I’m juice that too too much throw that right into the sink alright wait my hands here salt and pepper to taste as always.
I love it that I changed the setting on this a pepper mill grinder thing whatever it’s called I mentioned in about a million times but the little things in life soft and now I’m going to start this with just a tiny bit of oil just to get it going couple tablespoons and then once it’s chopped up quite a bit we’ll start adding the rest of it pulse away alright this point. I’m going to add in the rest of my olive oil you’re looking for about a half a cup or so that you want to just keep mixing it until you’ve got a really nice combined mixture at that all out of there and now I’m going to chew great my parmigiana in at this point again like I do with my regular traditional pesto get it all out of there it smells so good if I can get it out sorry all right it’ll do great in a good amount about a half a cup look at that stamp that’s got my sample approval that’s one thing.
5I will say I will not skimp on it is good parmigiana because I just feel like it makes all the difference in the world so just go ahead and grate in as much or as little as you like my pasta cooks for about nine minutes and I just drained it and I put it back in the same pot.I’ve also reserved about a half cup of the starchy cooking water.I’m just starting in my appartement jonno into my kale pesto smells the main thing. I’m just going to put this right in here.