Here’s my green meal in honor of St. Paddy’s day. Not exactly an Irish recipe… Come to think of it, I can’t say that I’ve ever made Irish food before. But, hey, this is a bowl of green so I should get some points for at least attempting to be “festive.”
I recently signed up for Farmhouse Delivery, which is a CSA sort of thing here in Austin. They won me over with this photo, so I made that recipe with the gorgeous kale that was in my bushel (which was delivered right to my front door!) the following week.
I made my version without the cheese. I also added some lemon juice and zest, as I have a habit of doing.
This recipe makes extra pesto which will keep for a least the next couple of days. Get creative and use it on anything – eggs, roasted veggies, toasted crostini, you name it…
Adapted from Elizabeth Winslow’s recipe on the Farmhouse Blog.
note: there’s probably enough pesto here to serve 6. I made the full batch of pesto but only cooked enough pasta for the 2 of us. Make more or less pasta depending on how many people you’re serving.
1 bunch kale, coursly chopped
1/4 c pine nuts, lightly toasted
1/4 c olive oil
juice and zest of half a medium sized lemon
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon sugar
a grind of pepper, to taste
packaged paparadelle, (or other wide noodles, if vegan)
pinch of red pepper flakes
Boil a large pot of water and set a bowl of ice water to the side. blanch kale (drop kale into boiling water, and immediately take out and dunk into ice water). Drain and lay on towels until mostly dry.
Toast pine nuts and set aside.
Cook pasta according to package directions and reserving some of the pasta water.
Place in food processer: kale, garlic, half of the pine nuts (reserve half for garnish later), olive oil, lemon juice, lemon zest, and salt. (Add some water or more oil if you need more liquid to get your food processer moving). Taste and adjust seasonings. I added a pinch of sugar which helped mellow the bitterness of the kale and the tartness of the lemon.
Toss pasta and a few spoonfuls pesto in a bowl. This recipe makes extra pesto, so use as much or little as you wish on your pasta.
Garnish with remaining pine nuts and a pinch of red pepper flakes.
The leftover pesto will last in the refrigerator for at least the next couple of days… get creative and use it on anything – eggs, roasted veggies, toasted bread…