With my favorite cruciferous vegetable still in season, I’ll be making this tasty recipe, that is chock-full of antioxidant nutrients, a few more times. The mixture is great with pasta, like Barilla’s Multigrain Angel Hair, and also delicious as a crostini topped with Parmigiano-Reggiano. If your kids already eat pesto, they will probably eat this healthier version. The recipe uses Lacinato and White Peacock Kale but Dino (remove leaves from stem) is good as well. Enjoy!
Double Trouble Pesto
From County Line Harvest
2 bulbs garlic, chopped (I use 1 bulb, so the green flavors aren’t overwhelmed.)
1 packed C. Genovese Basil leaves
1 packed C. Fino Verde Basil leaves
1/2 C. olive oil
Salt & Pepper
1 bunch Lacinato Kale
1 bunch White Peacock Kale
2 Tbsps. butter
Combine first 5 ingredients in a food processor and blend until smooth. Add salt and pepper to taste. Roll kale leaves lengthwise and finely chop across. Heat 2 tablespoons butter over medium-low. Add chopped kales and stir to coat with melted butter. Cover for about 3 minutes, then remove lid and turn up the heat to medium. Cook briefly until kales are bright green and tender. Stir in prepared pesto and cook until heated through. Top with Parmigiano-Reggiano.