Kale pesto with Spaghetti

Are you looking for something quick and easy to put on the dinner table? You will be pleased that this recipe takes very little time to put together, is extremely delicious, and is something that even a food snob might love.

The centerpiece of the dish is a pesto made from kale and basil. We normally make pesto from basil, but kale adds nutrition and a unique flavor. The bitterness of kale is overcome by the relative sweetness and flavor of basil. In the words of influential chef Elizabeth David, “if I had to choose just one plant for the whole herb garden, I should be content with basil…Basil enhances almost anything with which it is cooked.”

In another recipe I showed how to use this pesto in a delicious sandwich. In this recipe I combine this awesome pesto with corn, peas, and cherry tomatoes in a pasta medley. Why did I use these ingredients? They are just what I had in my freezer! There are endless variations to this dish and I hope that you make it!

How to make this dish

Pesto

  • 2 cups dinosaur kale
  • 1 cup packed fresh basil leaves
  • 1 1/2 cup packed fresh parsley
  • 1/2 cup salted, roasted hazelnut
  • 5 cloves garlic
  • 1 cup shredded Parmesan cheese
  • 1 tbs minced  jalapeño
  • 1/2 cup olive oil
  • 1/4 cup canola oil
  • 1 tsp salt
  • 1/4 tsp ground black pepper
Basil, parsley, and kale.
 Jalapeño, garlic, hazelnut, cheese, salt, and pepper.

Wash kale, basil, and parsley. Remove tough stems from kale and parsley.

Rough chop kale, basil, and parsley.

In a food processor, add all ingredients except oil. Process until all ingredients are minced. Scrape the sides of the processor if necessary. Turn on the food processor and drizzle in oil. Process until the pesto reaches your desired consistency.

Stop and scrape down the sides if necessary. Taste for seasoning.

Assembly

  • 2 cups cooked spaghetti
  • 1/2 cup kale pesto
  • 1 tbs hot water
  • 1 tbs canola or olive oil
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper
  • 1/2 cup roasted corn (I used frozen/thawed)
  • 1/2 cup cherry tomatoes, halves
  • 1/2 cup peas (thawed)
  • 1/4 freshly grated Parmesan cheese

Mix pesto, oil, and water. Set aside.

Combine pesto, spaghetti, corn, tomato, and peas in a large bowl. Sprinkle salt and pepper. Mix well. Top with cheese. Stir everything together and enjoy!

Serves 2

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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